Mini Pumpkin Cranberry Breads

3 Cups flour
1 Tbsp. plus 2 tsp. pumpkin pie spice
2 tsp. baking soda
1-1/2 tsp. salt
3 cups sugar
1 can (15 oz.) pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh, or frozen cranberries

Combine flour, spice, baking soda, and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in small mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir until
moistened. Fold in cranberries.

Spoon batter into 5 greased and floured 5x3" loaf pans.

Bake in preheated 350�F. oven for 50-55 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool