Cranberry Pumpkin Bread

Makes 2 loaves

1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 cup cornmeal
2 cups packed brown sugar
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon nutmeg
1 teaspoon salt
1 15-oz can pumpkin puree
1 cup plain, Greek-style yogurt
1/3 cup canola oil
4  eggs
2 cups dried cranberries

1. Heat oven to 350°F. Coat two 9-by-5-inch loaf pans with cooking spray; dust with flour and tap out the excess.
2. Whisk together the flours, cornmeal, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl.
3. Whisk together pumpkin, yogurt, oil, and eggs in another bowl. Stir the pumpkin mixture and cranberries into the dry ingredients just until blended. Don’t overmix.
4. Divide the batter between the loaf pans. Bake about 1 hour or until a skewer inserted in the center comes out clean. Let the loaves rest in the pans for 5 minutes then turn out onto a wire rack to cool completely.