Make four mini loaves for snacking and gift-giving or two larger loaves for holiday dinner.

Prep: 25 minutes   Bake: 45 minutes    Cool: 10 minutes   Stand: overnight   Oven: 350°

1 cup packed brown sugar
1 cup granulated sugar
2/3 cup cooking oil
4 eggs
3 1/3 cups white whole-wheat flour or all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 Tbsp. apple-pie spice or mix of 1 1/2 tsp. ground cinnamon, 3/4 tsp. ground nutmeg, and 1/2 tsp. ground ginger
2/3 cup apple cider or water
1 15-oz. can pumpkin
1 medium ripe banana, mashed (1/2 cup)
1 6-oz. pkg. dried cranberries (optional)

1. Grease bottoms and 1/2 inch up sides of four 7 1/2x3 1/2x2-inch or two 9x5x3-inch loaf pans; set aside. In a very large mixing bowl with an electric mixer on medium speed beat sugars and oil. Add eggs 1 at a time, beating well after each; set aside.

2. In a large mixing bowl combine flour, soda, salt, and pie spice. Alternately add dry mixture and cider to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin and banana. Stir in cranberries, if using.

3. Spoon batter into prepared pans. Bake in a 350° oven for about 45 minutes for small pans or 50 to 60 minutes for larger pans or until wooden toothpick inserted in centers comes out clean. If necessary, cover with foil the last 15 minutes of baking to prevent overbrowning. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 4 small loaves or 2 large loaves (32 servings).

MAKE AHEAD: Seal cooled bread in an airtight freezer container or plastic freezer bag; freeze for up to 6 months. Thaw overnight in refrigerator or 6 hours at room temperature.

Per serving: 152 cal., 5 g total fat (1 g sat. fat), 26 mg chol., 199 mg sodium, 24 g carbo., 2 g dietary fiber, 3 g protein.

ORANGE VARIATION: Add 2 teaspoons finely shredded orange peel with the pie spice.

SUBSTITUTION: Use chopped toasted nuts instead of the dried cranberries.