Cranberry Pumpkin Bread

• RECIPE INGREDIENTS
• 3 cups all-purpose flour (sub rice flour, ground teff, and three table spoons flax)
• 5 teaspoons pumpkin pie spice?
• Sub: 2 big tsp cinammon
• 1 tsp Nutmeg
• 1/2 tsp allspice
• 1/4 cloves
• 1 tsp fresh ground ginger
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar (half this, sub brown)
• 1 (15 ounce) can Pumpkin
• 4 eggs
• 1 cup vegetable oil (half this)
• 1/2 cup orange juice
• 1 cup fresh or frozen cranberries (cut in half)

1. RECIPE METHOD
2. Preheat oven to 350 degrees F (175 Degrees C). Grease and flour two 9 x 5-inch loaf pans.
3. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
4. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 to 10 minutes; remove to wire racks to cool completely.
5. Serving size = 1/12 loaf

ingredients, allpurpose, pumpkin pie spice, cinammon, nutmeg, allspice, cloves, ground ginger, baking soda, salt, sugar, pumpkin, eggs, vegetable oil, orange juice, cranberries

Taken from www.epicurious.com/recipes/member/views/cranberry-pumpkin-bread-1211692 (may not work)