Pumpkin Cranberry Bread

3 cups flour

2 tsp baking soda

¾ tsp salt

2½ tsp cinnamon

1 tsp ginger

1 tsp nutmeg

3 cups granulated sugar

1 can (15 oz) pumpkin

4 lg. eggs

1 cup vegetable oil

½ cup orange juice or water

1 cup dried, fresh or frozen cranberries

Preheat oven to 350°.

Grease and flour two 9x5-inch loaf pans. Combine flour, spices, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir until moistened. Fold in cranberries. Spoon into prepared loaf pans. Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes; remove to wire racks to cool completely.

Recipe will make three 8 x 4-inch loafs of bread. Bake for 55-60 minutes For 5 to 6 5x3-inch mini-loafs, bake 50-55 minutes.

Note: Recipe from Libby’s/Nestle Very Best Baking’s web site.

Peg