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Pumpkin Cranberry Bread
Make use of leftover pumpkin

Makes two 9-by-5-inch loaves Prep time: 10 minutes Baking time: 1 hour 3 cups all-purpose flour 1 tablespoon plus 2 teaspoons pumpkin pie spice 2 teaspoons baking soda 1-1/2 teaspoons salt 3 cups granulated sugar 1 can (15 ounces) Libby’s 100 percent Pure Pumpkin 4 large eggs 1 cup vegetable oil 1/2 cup orange juice or water 1 cup sweetened dried, fresh or frozen cranberries

Preheat oven to 350 degrees. Grease and flour two 9-by-5-inch loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and 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 60-65 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-by-4-inch loaf pans, prepare as above and bake for 55-60 minutes. For five or six 5 x 3-inch mini loaf pans, prepare as above; bake for 50-55 minutes.