Pumpkin-Cranberry Bread

Pumpkin-Cranberry Bread Nonstick cooking spray 2 eggs 3/4 cup canned pumpkin 1 cup sugar 1/2 cup vegetable oil 1 2/3 cups all-purpose flour 1 1/2 teaspoons pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup fresh cranberries or frozen cranberries, thawed 1 tablespoon all-purpose flour 1/4 cup chopped pecans, toasted* Coat a 4-quart slow cooker with cooking spray; set aside. In a medium bowl combine eggs, pumpkin, sugar, and oil; set aside. 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. Spoon batter into the prepared cooker (cooker will only be about one-fourth full). Top with remaining cranberries and pecans. 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.