Pumpkin Cranberry Bread
3 cups all-purpose flour 5 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 1/2 teaspoons salt
3 cups granulated sugar
1 (15ounce) can 100% Pure Pumpkin (Libby's or whatever) 4 eggs 1 cup vegetable oil
2/2 cup orange juice 1 cup fresh or frozen cranberries
Preheat oven to 350 degrees F. Grease and flour two 9 x 5-inch loaf pans. Combine flour, pumpkin pie
spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange
juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just
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. Cool in pans on wire racks for 10
minutes; remove to wire racks to cool completely.
Prep Time: approx. 10 Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 10 Minutes.
Makes 2 - 9x5 inch loaves (24 servings).
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