Pumpkin-Cranberry Quick Bread

• 3 cups all-purpose flour
• 5 1/2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups sugar
• 1 (15 ounce) can pumpkin puree
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup vegetable oil
• 1/2 cup orange juice or 1/2 cup apple juice
• 1 1/2 - 2 cups cranberries (fresh or frozen)

1. Set oven to 350 degrees F.
2. Grease and flour two 9 x 5-inch loaf pans.
3. In a large bowl combine flour with pumpkin pie spice, baking soda and salt.
4. In another bowl combine sugar, pumpkin puree, eggs, vanilla, oil and orange juice or apple juice; beat using an electric mixer on medium speed until well combined.
5. Add the pumpkin mixture to the flour mixer and stir with a wooden spoon until JUST moistened (do not beat).
6. Gently fold in the cranberries.
7. Spoon/divide the batter between the pans.
8. Bake for 60-65 minutes or until the loaves test done.
9. Cool in pan for 10-12 minutes then remove to a wire racks to cool completely.

allpurpose, pumpkin pie spice, baking soda, salt, sugar, pumpkin puree, eggs, vanilla, vegetable oil, orange juice, cranberries

Taken from www.food.com/recipe/pumpkin-cranberry-quick-bread-329550 (may not work)