Pumpkin Cranberry Bread

Basically the recipe from Libby's canned pumpkin. I make it every year in mini loaves and everyone loves it (even my teenager who hates pumpkin!)

• Ready In: 1 hr 5 mins
• Serves: 15
• Yields: 5 mini loaf pans

Ingredients

• 3  cups all-purpose flour
• 2  tablespoons pumpkin pie spice
• 2  teaspoons baking soda
• 1 1⁄2 teaspoons salt
• 3  cups granulated sugar
• 1 (15 ounce) can pumpkin puree (not pie mix)
• 4  large eggs
• 1  cup  vegetable oil
• 1⁄2 cup  orange juice
• 1 1⁄2-2  cups dried sweetened cranberries

Directions

1. PREHEAT oven to 350°F Grease and sugar 5 mini loaf pans.
2. 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.
3. BAKE for 50-55 minutes 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.