Libby's Pumpkin Bread

Mostly adopted from Libby's Recipe. It's the BEST pumpkin bread! Great with milk or coffee in the morning. Love it!

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup orange juice or Grapefruit juice
• 1 cup dried cranberries or raisins.

Directions

PREHEAT oven to 325° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, cinnamon, 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 45 to 60 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.

Recipe makes two loaves.

Cream Cheese Filling (optional):

• 1 package (8 oz.) cream cheese, soften
• 1/2 cup sugar
• 1 tsp. vanilla

Beat about ingredients in a medium mixing bowl until smooth. After pour half of pumpkin mixture in the loaf pans, spoon the cream cheese mixture evenly on the center of pumpkin mixture. Then cover with the rest of pumpkin mixture. Bake as directions above and cool in the refrigerator before slice the bread.