Pumpkin Cranberry Bread

Great with fresh pumpkin puree or with raisins instead of cranberry

• Ready In: 1 hr 10 mins
• Yields: 2 loaves

Ingredients

• 3  cups all-purpose flour
• 1  tablespoon cinnamon
• 2  teaspoons pumpkin pie spice
• 2  teaspoons baking soda
• 1 1⁄2 teaspoons salt
• 3  cups granulated sugar
• 15  ounces  pure pumpkin
• 4  large eggs
• 1⁄2 cup  vegetable oil
• 1⁄2 cup applesauce
• 1⁄2 cup  orange juice or 1⁄2 cup water
• 1  cup cranberries (sweetened dried, fresh or frozen)

Directions

1. Preheat oven to 350°F Grease two 9 x 5-inch loaf pans.
2. Combine flour, pumpkin pie spice, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil, applesauce 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 60 to 65 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.