Preparation

Preheat oven to 350°F

Adding flour, baking soda, salt and pumpkin spice to strainer sift all of the ingredients. Set aside when finished.

Whisk eggs. Taking whisked eggs add to a large bowl. Add pumpkin puree, sugar and combine using a spatula or mixer. Add vegetable oil to the mixture and continue to incorporate the ingredients using a mixer.

Add pumpkin pie spice extract, vanilla extract and combine all ingredients until smooth and creamy.

Taking dry mixture add about a cup at a time to wet ingredients. Using a spatula fold the flour into the wet ingredients.

Once well combined add cranberries to mixture and continue folding.

Using a non stick cooking pan (with non-stick cooking spray-optional) Add batter to 9x5 baking pan.

Using spatula spread batter evenly into pan.

Place baking pan into 350°F oven. Bake for 1 hour hour to 1hour and 10 minutes.

Test by placing a toothpick or bread knife into the center of the bread. If it comes out clean with the no residue, then the bread is finished baking.

Allow to cool for about 15 to 20 minutes before slicing and serving.

Enjoy!!!