Ingredients
- 3 cups all-purpose flour
- 6 teaspoons pumpkin pie spice (1 tablespoon plus 2 teaspoons)
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 cups granulated sugar
- 1 1/2 cups light brown sugar (packed)
- 1 can (15 ounce) pumpkin (puree)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup oil (vegetable oil or melted butter or can use 1/2 cup each)
- 1/2 cup orange juice (for best flavor use fresh squeezed)
- 1 cup cranberries (fresh or frozen cranberries, coarsely chopped, measured 1 cup before chopping, a little more won’t hurt)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Set oven rack to second-lowest position.
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Step 3: Grease and flour two 9 x 5-inch loaf pans.
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Step 4: In a large bowl combine the flour with pumpkin pie spice, baking soda and salt.
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Step 5: In another large combine both sugars with pumpkin puree, eggs, vanilla, vegetable oil or melted butter and orange juice; beat until just blended.
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Step 6: Add pumpkin mixture to flour mixture; using a wooden spoon stir just until moistened. Fold in cranberries.
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Step 7: Divide the batter into prepared loaf pans.
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Step 8: Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
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Step 9: Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
We hope you enjoy this recipe!
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