Mom's Pumpkin Cranberry Bread

Suzanna Marie's Note:

Found this in mom's recipe box. I'm going to compare with the recipe I have. We'll see. Sounds like a lot of work, but it isn't...just like mine. NOTE: Cranberries may be sweetened dried, fresh, or frozen.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 24

Yield: 2.0 loaves

• 3 cups all-purpose flour
• 1 tablespoon and 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• 3 cups granulated sugar
• 1 (15 ounce) can pumpkin
• 4 large eggs
• 1 cup vegetable oil
• ½ cup orange juice or ½ cup water
• 1 cup cranberries

Directions:

1. Preheat oven to 350 degrees. Grease and flour two 9 x 5 inch loaf pans.
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
3. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended.
4. Add pumpkin mixture to flour mixture; stir just until moistened.
5. Fold in cranberries. Spoon batter into prepared loaf pans.
6. Bake for 60-65 minutes or until wooden pick inserted in center comes out clean.
7. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.