3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice (or use 1 tablespoon ground cinnamon, 1 teaspoon ground nutmeg, and 1 teaspoon ground ginger)
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 oz.) 100% pure pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup apple juice
1 cup sweetened dried, fresh or frozen cranberries
Preheat oven to 350° F (180°C). Grease and flour five or six 5 x 3-inch mini-disposable or metal loaf pans.
Combine flour, pumpkin pie spice (or ground spices), baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and apple 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 50 to 55 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.
Makes 5 mini loaves
Date: November 10, 2003