Pumpkin Cranberry Bread

Name: Pumpkin Cranberry Bread
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 2 loaves (16 slices each).
Ingredients: 3 cups all-purpose flour; 3 cups sugar; 5 teaspoons pumpkin pie spice; 2 teaspoons baking soda; 1-1/2 teaspoons salt; 4 large eggs; 1 can (15 ounces) pumpkin; 1 cup canola oil; 1/2 cup orange juice; 1 cup dried cranberries

The favorite flavors of the season come together in this easy-to-make quick bread. The mellow sweetness of the pumpkin is beautifully balanced by the tart tang of the cranberries. —Kristin Dinsmore, Fort Polk, Lousiana

Ingredients

3 cups all-purpose flour
3 cups sugar
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1-1/2 teaspoons salt
4 large eggs
1 can (15 ounces) pumpkin
1 cup canola oil
1/2 cup orange juice
1 cup dried cranberries

Directions

Preheat oven to 350°. Whisk together first five ingredients. In another bowl, whisk together eggs, pumpkin, oil and orange juice; add to flour mixture, stirring just until moistened. Fold in cranberries.
Transfer to two greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to wire racks to cool.