Pumpkin Cranberry Mini-Loaves

2 eggs
1 cup canned pumpkin
1-1/4 cup sugar
¼ cup milk
¼ cup vegetable oil
1 cups flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup fresh or frozen whole cranberries, washed and sorted

Preheat oven to 350º F. Beat eggs slightly. Add pumpkin, sugar, milk, and oil and mix well. Add flour, baking powder, salt, baking soda, and spices and mix until blended. Fold in cranberries gently to avoid crushing the berries.

Spray a Mini-Loaf Pan with non-stick cooking spray. Carefully spoon batter into cavities, filling about half full. Bake for 35-40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Turn loaves out onto cooling rack.