Pumpkin Cranberry Bread
This is always a hit! I tweaked it by using 1/2 c oil and 3/4 c orange juice and it turned out great. We made these into muffins and put them in gift bags for our out-of-town guests at our wedding and they all loved them. For muffins, we baked at 350 for 25 minutes and it made about 22 muffins per batch.
pumpkin pie spice
fresh or frozen
Preheat oven to 350℉ (180℃) F (175 degrees C). Grease and flour two 9 x 5-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 for 60 to 65 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.