Pumpkin Cranberry Bread

This is an AWESOME bread.  Easy to make, house smells amazing while baking, and tastes really good.  I make this every Thanksgiving and every Christmas.  I make this for Christmas gifts also.  This is wonderful with butter on it (I tend to eat these kinds of breads with butter anyways) or without.  This is the only recipe that I think is just as good without butter!

Ingredients

• 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 (15 ounces) pumpkin (or you could use fresh)
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup orange juice or water
• 1 cup sweetened dried cranberries (craisons)  (I always add more of these - 1 1/2 to 2 cups)

Directions

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans or three 8x4 pans or six 5x3 pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and 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 

9x5 pans: 60 min

8x4 pans: 55 min

5x3 pans: 50 min

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. 

I have used this recipe for quite a few years.  I got it out of a Nestlee Cookbook that my aunt Patty gave me a while ago for Christmas.  :)