Pumpkin Cranberry Bread

-Heather Jordan

3 C flour
1 T plus 2 t pumpkin pie spice
2 t baking soda
1 1/2 t salt
3 C sugar
1 can (15 oz) pumpkin
4 eggs
1 C vegetable oil
1/2 C orange juice or water
1 C sweetened dried, fresh or frozen cranberries

Grease and flour 2 9x5 inch loaf pans. Combine flour, pumpkin pie spice, soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into loaf pans. Bake 60-65 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely.