3 c. all-purpose flour
1 T. + 2 tsp. pumpkin pie spice
2 tsp. baking soda
1 1/2 tsp. salt
3 c. granulated sugar
15 oz. pumpkin
4 large eggs
1 c. vegetable oil
1/2 c. orange juice or water
1 c. sweetened dried, fresh or frozen cranberries
Preheat oven to 350 degrees. Grease and flour two 9×5-inch loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in a large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
For three 8×4-inch loaf pans: prepare as above. Bake for 55 to 60 minutes.
For five or six 5×3-inch mini-loaf pans: prepare as above. Bake for 50-55 minutes.