MINI PUMPKIN CRANBERRY BREADS

3 cups flour
1 tablespoon plus 1 teaspoon pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups sugar
1 (15 oz.) can Libby's 100% pure pumpkin (not pie filling)
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened cranberries, dried, fresh, or frozen

Preheat oven to 350 degrees F. Grease and flour 5 (5x3-inch) loaf pans.

Combine flour, spice, baking soda, and salt in large bowl.

Combine sugar, pumpkin, eggs, oil, and juice in small 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 in preheated 350 degrees F oven for 50-55 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool.

Makes 5 mini loaves
Source: Libby's