Pumpkin Cranberry Bread

3 C. flour

1 TBSP + 2 tsp pumpkin pie spice

2 tsp baking soda

1 1/2 tsp salt

3 C Sugar

1 (15 oz) can pure pumpkin (use Libbys)

4 large eggs

1 C. vegetable oil

1/2 C. orange juice or water ( OJ is much better)

1 C. craisins

Preheat oven to 350. Grease and flour 2 9x5 loaf pans or 5 mini loaf pans. (I use nonstick spray)

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 moistened.

Fold in cranberries, spoon batter into prepared loaf pans.

Bake for 60-65 min or until toothpick inserted into center comes out clean.

Cool in pans on wire racks for 10 minutes, remove to wire racks to cool completely.

*For 5x3 inch mini loaf pans prepare as above. Bake for 50-55 minutes.