Pumpkin Cranberry Bread

I have yet to make something with pumpkin this fall season, and I needed a recipe that included cranberries for The What's Cooking Ingredient Challenge. This was my first time using fresh cranberries. I was a little worried what consistency would be like because they were so firm....but I am so glad I went with fresh. The flavor and consistency came out great in the pumpkin bread.

Adapted from Allrecipes

INGREDIENTS

3 cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1.5 cup fresh cranberries, cut in half

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.

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; 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.