Preheat oven to 350°. Spray two 8x3 inch loaf pans with cooking spray and set aside.
In a large bowl whisk the flour, sugar, cinnamon, allspice, nutmeg, baking soda and salt.
With a hand mixer, blend the eggs, pumpkin and canola oil until smooth. Add the flour mixture and combine. Gently fold in the cranberries.
Divide the batter between the two pans. Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center of one of the loaves comes out clean. Let cool for 30 minutes, then remove the loaves from the pans and cool completely.