Directions:
1) Grease the baking pan before heating up the oven on 180 °C. 2) Mix 450 g of cooked pumpkin, 350 g sugar, 150 ml plant oil, 1 tsp. vanilla flowering and 4 eggs in a big bowl. 3) Subsequently, mix in 420 g flour, 2 tsp. baking soda, 1 tsp. salt, 1 tsp. cinnamon, ½ nutmeg, 1/8 cloves and ½ tsp. baking powder and stir until the dough gets its creamy consistence. 4) Mix in 100 g of cranberries. 5) Fill up the baking pan with the dough and bake for 50 to 60 minutes at a temperature of 180 °C. 6) Take the pumpkin bread out of the oven and let it cool down for some minutes before turning it upside down. Enjoy!