Cranberry Pumpkin Spice Bread

(Recipe makes 2 loaves).

1. Roughly chop the dried cranberries, and put them in a small bowl. Soak them in the orange juice for 1 hour.
2. Spread the walnuts on a microwave-safe plate and microwave them for about 2 minutes total in 30 second increments, stirring them with your fingers in between bursts, until they’re toasted and fragrant. Then set them aside.
3. Preheat the oven to 350 F. Butter (or spray with baking spray) two 9×5 loaf pans.
4. Drain the orange juice from the cranberries into the bowl of a stand mixer. Add the eggs to the juice, and whisk until they’re well beaten. Set cranberries aside for the moment.
5. Add the pumpkin puree, sugar, vegetable oil, and vanilla to the eggs/orange juice; beat until well mixed, scraping down the bowl with a spatula if needed. Set aside.
6. Combine the flour and remaining ingredients (all dry stuff) in a bowl, stirring until combined and breaking up any clumps.
7. Add the flour mixture to the pumpkin mixture little by little, beating until smooth.
8. Stir the cranberries and walnuts into the batter.
9. Divide the batter between the two pans, and bake for 65-80 minutes or until a toothpick inserted into the center comes out clean.
10. Cool the loaves for 10-15 minutes, then remove them from the pans. Let them finish cooling on a wire rack.
11. Consume!