Cranberry Pumpkin Bread

I'm making food gift baskets all day and among the goodies I'm including are mini-loaves of this slightly-but-not-too-sweet sweet bread. The original recipe I worked from called for 3 cups of sugar, but every time I've made I've incrementally reduced the sugar for better tasting bread that lets the pumpkin and spice flavors shine. In this version, I reduced the sugar to 1 cup because the dried cranberries were also sweetened.

1 c sugar
4 eggs
1 c canola oil
1 15 oz. can of pumpkin
3 1/2 c flour
3 1/2 t baking powder
1 1/2 t salt
1 t cinnamon
1 t nutmeg
1/2 t allspice
1 1/2 c dried cranberries

Preheat oven to 300 degrees. Combine sugar, eggs and oil in a bowl; beat at medium speed of an electric mixer until well blended. Add pumpkin puree and mix until incorporated. Combine flour, baking soda, salt and spices; add gradually to the pumpkin mixture, beating until blended. Fold in cranberries. Spray loaf pans with canola oil spray and spoon batter into them. This makes between 5 and 6 mini-loaves or 2 regular sized loaves. About an hour is the cook time for the minis, an hour and ten minutes for regular sized breads... or until the toothpick is clean after you insert it.