awesome autumn pumpkin bread

Everyone knows just how much I love baking, especially in the fall and winter. To me, nothing says autumn quite like pumpkins. So my pumpkin bread, muffins, butter, pies, cookies and even pumpkin shaped cakes are always looked forward to by my friends, family and co-workers. This pumpkin bread is great for snacks, dessert or breakfast. Toast it, warm it, spread on some butter, cream cheese, apple butter, or just slice some off and eat it as is.

The Ingredients:
- 3 cups all-purpose flower

- 1 1/2 tbsp pumpkin pie spice

- 1 tbsp ground cloves

- 1 tbsp ground cinnamon

- 1 tbsp ground ginger

- 2 tsp baking soda

- 1 1/2 tsp salt

- 3 cups grnaulated sugar

- 1 29 oz can Libbys 100% pure pumpkin (do NOT use pumpkin pie filling!)

- 4 large eggs

- 1 cup vegetable oil

- 1/2 cup apple cider

- 1 cup sweetened dried/fresh/frozen cranberries

(*to make muffins, add 1 cup of milk to the wet ingredients, increase oil to 1 1/2 cups, fill lined or greased muffin cups 2/3 full and bake 25-30 min)


The Rundown:
- Preheat oven to 350F

- Grease and flour two 9x5" loaf pans (or three 8x4")

- Combine flour, spices, 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 until just moistened

- fold in cranberries

- spoon batter into greased loaf pans

- bake 55-60 min (until knife inserted into center comes out clean)