The Very Best Pumpkin Bread (seriously!)

I found this recipe on www.verybestbaking.com my favorite place to find new recipes.

Libby's Pumpkin Cranberry Bread
(My tweaking of the recipe in parenthesis)
3 C. all-purpose flour
1 Tbsp. plus 2 teaspoons pumpkin pie spice (I use a Tbsp. cinnamon and a combo of ginger, cloves, and nutmeg to equal about 2 tsp.)
2 tsp. baking soda
1 1/2 tsp. salt
3 C. granulated sugar
1 can (15 oz.) Libby's pumpkin (or two cups of freshly baked and mashed pumpkin OR two cups of applesauce)
4 large eggs
1 C. vegetable oil (use 3/4 C. oil and increase juice by 1/4 cup)
1/2 C. orange juice or water (I prefer oj or apple cider)
1 C. sweetened dried, fresh, or frozen cranberries (OR chocolate chips)

Preheat oven to 350 degrees. Grease and flour two 9x5-inch loaf pans.
Combine flour, spices, baking soda and salt in large bow. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mix to flour mix; stir just until moistened. Fold in cranberries (or chocolate chips). Spoon batter into prepped loaf pans.
Bake for 60-65 min. or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

The texture of this bread is very moist and springy almost like cake. It is soooo delicious! It makes great gifts too! Use the little tiny pans and make five or six at a time. Bake those for 45-55 min.
Happy Baking!