Recipe: Pumpkin Cranberry Bread

PUMPKIN CRANBERRY BREAD
Source: BettyBoop (My sister sent me this recipe a couple of days ago. I am hoping to make it for the holidays to give as gifts. I hope to make it next week to see how it taste. The combination of pumpkin, orange juice and cranberries should make this bread taste delicious.)
Makes 2 loaves

2 cups flour
1 tablespoon + 2 teaspoons pumpkin pie spices
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups sugar
15 ounce can pumpkin puree
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water (I would use OJ, just for the flavor)
1 cup sweetened dried fresh or frozen cranberries

Preheat oven to 350 F. Grease and flour 2 (9 x 5") loaf pans. Set aside. Combine flour, pumpkin pie spices, baking soda and salt in a large bowl. Combine sugar, pumpkin puree, eggs, vegetable oil and orange juice/water in a large mixer bowl and beat until just blended. Add pumpkin mixture to flour mixture and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter into prepared loaf pans and bake for 60 to 65 minutes or until cake tester inserted in center comes out clean. Cool in pans on wire racks for 10 minutes, remove to wire racks to cool completely. For 3 (8 x 4") loaf pans, prepare as above. Bake for 55 to 60 minutes. For 5 or 6 (5 x 3") mini loaf pans, prepare as above and bake for 50 to 55 minutes.