Ingredients
-
3 cups all-purpose flour
-
5 1/2 teaspoons pumpkin pie spice
-
2 teaspoons baking soda
-
1 1/2 teaspoons salt
-
3 cups sugar
-
1 (15 ounce) can pumpkin puree
-
4 large eggs
-
1 cup vegetable oil
-
1/2 cup orange juice or 1/2 cup apple juice
-
1 1/2-2 cups cranberries (fresh or frozen)
-
2 teaspoons pure vanilla extract
Instructions
- Set oven to 350 degrees F.
- Grease and flour two 9 x 5-inch loaf pans.
- In a large bowl combine flour with pumpkin pie spice, baking soda and salt.
- In another bowl combine sugar, pumpkin puree, eggs, vanilla, oil and orange juice or apple juice; beat using an electric mixer on medium speed until well combined.
- Add the pumpkin mixture to the flour mixer and stir with a wooden spoon until JUST moistened (do not beat).
- Gently fold in the cranberries.
- Spoon/divide the batter between the pans.
- Bake for 60-65 minutes or until the loaves test done.
- Cool in pan for 10-12 minutes then remove to a wire racks to cool completely.