Are you feeling like its Fall yet? Here in sunny San Diego it does feel a little like Fall. Our nights are colder and I tend to want muffins or quick breads for breakfast. I knew we had a can of pumpkin in our garage so we made Pumpkin bread.

This is the recipe I used and it's from Libby's. It will make four 9 x 5 loaves.

Pumpkin Cranberry Breads (I didn't use cranberries)

6 cups all-purpose flour

3 Tbsp. plus 1 tsp. pumpkin pie spice

1 Tbsp. plus 1 tsp baking soda

1 Tbsp. salt

6 cups granulated sugar

1 can (29 oz) Libby's 100% pure pumpkin

8 large eggs

2 cups vegetable oil

1 cup orange juice or water (I used oj and it doesn't taste like oj at all.)

If you desire you can add 2 cups sweetened dried, fresh or frozen cranberries.

Preheat oven to 350* F. Grease your pans.

Combine flour, pumpkin pie spice, baking soda, oil and juice in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large bowl with wire whisk; mix until just blended. Add pumpkin mixture to flour mixture; sitr unti just moistened. Fold in cranberries if used. Spoon 4 cups batter in each prepared loaf pan.

Bake for 75-80 minutes or until wooden pick inserted in center comes out clean.

Enjoy!!!