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Pumpkin Cranberry Bread

Created by KittenCal on October 16, 2011

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)

Step 1: Preheat oven to 350 degrees F.
Step 2: Set oven rack to second-lowest position.
Step 3: Grease and flour two 9 x 5-inch loaf pans.
Step 4: In a large bowl combine the flour with pumpkin pie spice, baking soda and salt.
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.
Step 6: Add pumpkin mixture to flour mixture; using a wooden spoon stir just until moistened. Fold in cranberries.
Step 7: Divide the batter into prepared loaf pans.
Step 8: Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
Step 9: Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.