Cranberry Raisin Loaf

2 eggs
1/3 cup oil
3/4 cup milk
1/2 cup firmly packed brown sugar
1 tsp vanilla
1 cup flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup raisins
1 cup dried cranberries

Preheat the oven to 350*F. Lightly coat a 9x5-inch loaf pan with nonstick cooking spray. In the bowl of a stand mixer or in a large mixing bowl, beat together the eggs, oil, milk, brown sugar, and vanilla. In another mixing bowl, whisk together the flours, baking powder, baking soda, cinnamon and salt. Pour the dry ingredients into the bowl of the stand mixer or large mixing bowl and mix with the wet ingredients until the batter is smooth. Fold in the raisins and dried cranberries. Pour the batter into the prepared loaf pan. Bake the loaf in the oven for 45-55 minutes, reducing the oven temperature to 300*F for the last 10-15 minutes of baking. The loaf is done when a knife inserted in the center of the loaf comes out clean. Let cool on a wire rack before slicing and serving.