Pumpkin Cranberry Breads

6 cups all-purpose flour
3 tablespoons plus 1 teaspoon of pumpkin pie spice
1 tablespoons plus 1 teaspoon baking soda
1 teaspoon salt
6 cups granulated sugar
1 can (29 ounces) Libby's 100% pure pumkin
8 large eggs
2 cups sweetened dried, fresh or frozen cranberries

Preheat oven to 350 F grease and flour 9 X 5 inch loaf pans

Combine flour, pumpkin pie spice, baking soda and salt in extra large bowl.
Combine sugar, pumpkin, eggs, oil and juice in a large bowlwith a whisk.
Mix until blended
Add pumpkin mixture to flour mixture.
Stir until just moistened
Fold in cranberries
Spoon 4 cups of batter into each prepared pan

Bake for 60 - 65 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on wire racks for 10 minutes
Remove to wire racks to cool completely.
Once completely cooled wrap loaves in plastic wrap.