Pumpkin-Cranberry Bread
Whisk 1 cup each whole wheat and all-purpose flours, 2 tsp baking powder, 1 tsp pumpkin pie spice, 1/2 tsp salt, and 1/4 tsp baking soda in bowl. Stir in 1 cup dried cranberries.
Whisk 1 cup pumpkin puree, 2 lg beaten eggs, 1/2 cup light brown sugar, and 1/4 cup each pure maple syrup, vegetable oil, and orange juice in another bowl. Stir flour mixture into pumpkin mixture until just combined. Spoon into a 9" x 5" loaf pan coated with cooking spray. Bake at 350F until wooden pick comes out with crumbs adhering, about 1 hour. Cool in pan 15 minutes. Remove from pan and cool on rack before slicing.
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