Pumpkin Cranberry Swirl Bread

• 1½ cups sugar
• ½ cup vegetable oil
• 2 eggs
• 1 cup pumpkin
• ⅓ cup soy milk
• 1½ cups soy-flour blend
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ⅓ cup cranberry sauce
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Combine sugar, vegetable oil, eggs, pumpkin and soy milk in mixing bowl. Add soy-flour blend, baking soda, cinnamon and salt until well mixed. Pour half of batter into greased 8-by-4-by-2-inch loaf pan. Spoon cranberry sauce over batter, then cover with remaining pumpkin batter. Pull knife through batter to swirl. Bake at 325 F for 60–70 minutes or until done. Cool 10 minutes, then remove from pan to cooling rack.

Makes 1 loaf