Pumpkin Cranberry Bread

2 1/4 cups flour 
1 tablespoon pumpkin pie spice 
2 teaspoons baking powder 
1/2 teaspoon salt 
2 eggs, beaten 
2 cups sugar 
1 3/4 cups pumpkin pureé (15 oz can) 
1/2 cup vegetable oil 
1 cup fresh or dried cranberries 
Combine flour, spice, baking powder, and salt in bowl; stir to blend the dry ingredients well. Combine eggs, sugar, pumpkin, and oil in a mixing bowl. Stir in flour mixture, then stir in cranberries. Spoon into two greased and floured 9x5x2-inch loaf pans. Bake at 350° for 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean.