Pumpkin Cranberry Breads

By djmoulds

Ingredients

• 6 cups flour
• 3 T plus 1 t pumpkin pie spice
• 1 T plus 1 t baking soda
• 1 T salt
• 6 cups sugar
• 1 can 29 oz. pumpkin
• 8 large eggs
• 2 cups vegetable oil
• 1 cup orange juice or water
• 2 cups sweetened dried fresh or frozen cranberries

Preparation

Step 1

Preheat oven to 350. Grease and flour four 9x5 inch disposable pans.

Combine flour, pumpkin pie spice, baking soda and salt in extra large bowl. Combine sugar, pumpkin, eggs, oil and juice in large bowl with wire whisk, mix until just blended. Add pumpkin mixture to flour mixture, stir until just moistened. Fold in cranberries. Spoon 4 cups of batter in each prepared loaf pan.

Bake for 75-80 minutes or until wooden toothpick inserted in centr comes out clean. Cool in pans on wire racks. Once completely cooled wrap pans with colored plastic wrap. Decorate with ribbon.