Pumpkin Cranberry Bread

Contributed by Becca Whitehead

I give these to my neighbors every year for Christmas
Yield: 2 loaves
Prep time: 20 mins
Cook time: 1 hour 10 mins

3 cups flour
5 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
3 cups white sugar
1 15 oz can Libby's 100% Pure Pumpkin
4 eggs
1 c vegetable oil
1/2 c orange juice
1 cup fresh or frozen cranberries

Preheat oven to 350 F. Grease and flour 2 (5X9 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 in the preheated oven for 1 hour 10 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.

Yield: 24 servings