Pumpkin-Cranberry Bread

1. Coat a 4-quart slow cooker with cooking spray; set aside. In a medium bowl combine eggs, pumpkin, sugar, and oil; set aside.

2. In a large bowl stir together 1 2/3 cups flour, pumpkin pie spice, soda, and salt. Add pumpkin mixture all at once to flour mixture; stir just until combined. In a small bowl combine 1/2 cup cranberries and 1 tablespoon flour; toss gently to coat. Gently fold cranberry mixture into batter.

3. Spoon batter into the prepared cooker (cooker will only be about one-fourth full). Top with remaining cranberries and pecans.

4. Cover and cook on high-heat setting for 2 hours or until a toothpick inserted near the center comes out clean. (When removing lid, carefully lift so condensation from lid does not drip onto bread.) Remove crockery liner from cooker. Cool, uncovered, on a wire rack for 10 minutes. Loosen sides of bread and use a wide spatula to lift bread from cooker. Cool completely on a wire rack.

*Tip:

To toast nuts, preheat oven to 350°F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until nuts are light brown, shaking pan once or twice.