Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
Combine flour, pumpkin pie spice, 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 60 to 65 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.
Notes
My favorite type of cranberry to use is fresh cranberries, cut in half, rather than dried. I also add an extra half cup of halved fresh cranberries for extra flavor. I think this bread tastes even better on day two so it is the perfect recipe for making a day or two ahead of time and letting the flavors develop.FOR THREE 8 x 4-INCH LOAF PANS: Prepare as above. Bake for 55 to 60 minutes.FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS: Prepare as above. Bake for 50 to 55 minutes.