Pumpkin Cranberry Bread
3 cups all purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoon salt
3 cups granulated sugar
1 (15 ounce) can Libby's 100% Pure Pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh or frozen cranberries
Preheat the oven to 350 degrees.
Grease and flour two 9x5 inch loaf pans.
Combine the flour, pumpkin pie spice, baking soda and salt in a large bowl.
Combine sugar, pumpkin, eggs, vegetable oil and orange juice in a large mixer
bowl; beat until just blended. Add the pumpkin mixture to the flour mixture;
stir just until moistened. Fold in the cranberries. Spoon the batter into the
prepared loaf pans.
Bake for 60 to 65 minutes or until a wooden pick inserted in the center comes
out clean.
Cool in pans on a wire rack for 10 minutes; remove to wire racks to cool
completely.
Source: Libby's Pumpkin/Allrecipes
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