Pumpkin-Cranberry Quick Bread - cooking recipe

Ingredients

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)

Preparation

Set oven to 350 degrees F.
Grease and flour two 9 x 5-inch loaf pans.
In a large bowl combine flour with pumpkin pie spice, baking soda and salt.
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.
Add the pumpkin mixture to the flour mixer and stir with a wooden spoon until JUST moistened (do not beat).
Gently fold in the cranberries.
Spoon/divide the batter between the pans.
Bake for 60-65 minutes or until the loaves test done.
Cool in pan for 10-12 minutes then remove to a wire racks to cool completely.