Pumpkin Cranberry Bread

Hello one & all...number three in the series...

Pumpkin Cranberry Bread

3 cups flour (blend of wheat and white is fine)
1 TBSP plus 2 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
3 cups granulated sugar (I have used 2 1/4 cups with great results)
1 can (15 oz. ) pumpkin (or 2 cups pureed squash)
4 large eggs
1 cup vegetable oil (applesauce works great as a substitute for 1/2 the oil)
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries

Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl. Combine sugar, pumpkin, eggs, oil and orange juice (or water) in large mixer bowl; beat till just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely.

Bake and enjoy! Blessings, Eve