This is an adaptation of a Libby’s recipe using fresh pumpkin instead of canned as called for in the original recipe. You can substitute a cup of almond or coconut flour for one cup of a.p. flour.
- 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
- 2 cups pumpkin puree
- 4 large eggs
- 1 cup melted butter
- 1/4 cup orange juice
- 1 cup sweetened dried, fresh or frozen cranberries
PREHEAT oven to 350° F. Grease and flour two 9 x 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 to 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.