Pumpkin Cranberry Bread...

6 c flour (all purpose must!)
3 tbsp plus 1 tsp pumpkin pie spice
1 tbsp plus 1 tsp baking soda
1 tbsp salt
6 c sugar
1 can (29oz) pure pumpkin
8 eggs
2 c vegetable oil
1 c orange juice or water
1 c sweetened dried, fresh, or frozen cranberries

Preheat oven to 350, grease and flour four 9x5 loaf pans. Combine flour, spice, soda, salt in bowl. Combine sugar, pumpkin, eggs, oil, juice/water in bowl. With wire wisk mix in large bowl until just blended. Add pumpkin to flour mixture, stir until just moistened. Fold in cranberries. Spoon 4 c of batter into each bread pan. Bake for 60-65 minutes or until center is done. Cool in pan or wire racks for 10 minutes, remove to wire rack to cool completely.

My notes: This is by far my most favorite pumpkin bread recipe. I usually use my mini loaf pan and it takes about 45 minutes to bake. You can halve this recipe and this bread freezes great! Once you try this pumpkin bread you will be in love! I alter the recipe and add nuts and/or raisins and sometimes leave out the cranberries and just have regular pumpkin bread. Yummy! You will not be disappointed!