3 c. all-purpose flour
5 t. pumpkin pie spice
2 t. baking soda
1 1/2 t. salt
3 c. granulated sugar
1-15 ounce can 100% pure pumpkin
4 eggs
1 c. vegetable oil
1/2 c. orange juice
2 c. fresh or frozen (defrosted) cranberries
1 c. chopped walnuts

Preheat oven to 350.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl and beat until just blended.

Add pumpkin mixture to flour mixture and stir until just moistened. Fold in cranberries and nuts. Spoon batter into prepared (greased/floured) loaf pans or muffin tins. (I use cupcake papers in muffin tins.)

Bake 60-65 minutes for large loaves, 45-50 minutes for mini-loaves or 30 minutes for muffins. Check that wooden toothpick inserted comes out clean. Cool in pans on wire racks for 10 minutes and then remove to cool completely.


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