Mom's Pumpkin Cranberry Bread

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.

• Ready In: 1 hr 30 mins
• Serves: 24
• Yields: 2 loaves

Ingredients

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