Time for more pumpkin

This is delicious---very moist---great for gift giving--one to eat, one to share!!! E*N*J*O*Y*!





Pumpkin Cranberry Bread

3 cups all purpose flour
1 Tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can solid pack pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup unsweetened dried cranberries

Preheat oven to 350. Grease and flour two 9x5 loaf pans. (my friend says sugar works well instead of the flour--have not tried it!) Combine flour, pumpkin pie spice, baking soda and salt in a large bowl. Combine sugar, pumpkin, eggs, oil, and juice in a large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture, stir until moistened. Fold in cranberries. Spoon batter into prepared pans. Bake for 60 to 65 minutes or until toothpick inserted comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
*For THREE 8x4 loaf pans: Bake for 55 to 60 minutes. For FIVE OR SIX 5x3 inch mini loaf pans, bake for 50 to 55 minutes.