Pumpkin Cranberry Bread

3 cups all-purpose flour

1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoon salt
3 cups granulated sugar
1 can (15 oz) Libby's 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries


Preheat oven to 350 degrees. Grease & flour two 9x5-inch loaf pans.


Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil & juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.


Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Clean in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Recipe makes two loaves.


For Three 8x4-inch loaf pans:
prepare as above. Bake for 55 to 60 minutes.


For Five or Six 5x3-inch mini-loaf pans:
Prepare as above. Bake for 50 to 55 minutes.