Pumpkin-cranberry bread

A dark moist bread with a beautiful aroma!
Preheat oven to 300 degrees
Spray loaf pans (2 large or 5 small) with Pam or oil

2 ½ cups sugar
2/3 cup oil (canola or safflower)
1 can pumpkin (16 oz.)
MIX SUGAR, OIL AND PUMPKIN BY HAND OR MIXER
4 eggs
BEAT IN EGGS, ONE AT A TIME
3 1/3 cups flour
2 tsp. Baking soda
½ tsp. Baking powder
½ tsp. Salt
1 ½ TABLESPOONS Cloves
1 ½ TABLESPOONS Cinnamon
SIFT DRY INGREDIENTS TOGETHER
2/3 cup milk
ADD DRY INGREDIENTS TO PUMPKIN MIXTURE ALTERNATELY WITH MILK
2/3 cups dried cranberries (or raisins)
2/3 cup chopped walnuts (optional)
ADD TO BATTER
Top with slivers of crystallized ginger if desired
BAKE AT 300 DEGREES FOR 1 ¼ HOURS (check at one hour if using small pans). Cool 10 minutes before removing from pans. Freezes well.