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PUMPKIN CRANBERRY BREAD Recipe

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This recipe for PUMPKIN CRANBERRY BREAD is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 CUPS ALL PURPOSE FLOUR
5 TSPS PUMPKIN PIE SPICE
2 TSPS BAKING SODA
1-1/2 TSP SALT
1 TSP BAKING POWDER
3 CUPS GRANULATED SUGAR
1 (15oz) CAN LIBBYS 100% PURE PUMPKIN
4 LARGE EGGS
1 CUP VEGETABLE OIL
1/2 CUP ORANGE JUICE
1 CUP FRESH OR FROZEN CRANBERRIES
Directions:
Directions:
PREHEAT OVEN TO 350 DEGREES, GREASE AND FLOUR TWO 9X5 LOAF PANS. COMBINE FLOUR, PUMPKIN PIE SPICE, BAKING SODA AND SALT IN A LARGE BOWL. COMBINE SUGAR, PUMPKIN, EGGS, OIL, AND JUICE IN LARGE MIXING BOWL AND BEAT UNTIL JUST BLENDED. ADD PUMPKIN MIXTURE TO FLOUR MIXTURE AND STIR UNTIL JUST MOISTENED. FOLD IN CRANBERRIES & SPOON INTO PREPARED LOAF PANS.
BAKE FOR 60-65 MINUTES OR UNTIL WOODEN TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL IN PANS ON WIRE RACKS FOR TEN MINUTES; REMOVE TO WIRE RACKS TO COOL COMPLETELY.

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