Pumpkin Cranberry Bread

3 cups all purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 ½ teaspoons salt
3 cups granulated sugar
1 can (15 oz.) Libby’s 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
½ cup orange juice or water
2 cups sweetened dried, fresh, or frozen cranberries (I prefer fresh, but they can only be found during the holidays).

Preheat oven to 350 degrees. Grease and flour two 9x5 inch loaf pans.
Combine 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 pumpkin mixture to flour mixture. Stir until just moistened. Fold in cranberries.
Spoon batter into loaf pans.
Bake for 60-65 minutes or until wooden pick inserted into center comes out clean.
Cool in pans on wire racks for 10 minutes; remove to wore racks to cool completely.

Makes 2 loaves