Preheat oven to 350 degrees. Grease and flour two 9 x 5 loaf pans
Combine flour, pumpkin pie spice, baking soda and salt in extra large bowl. Combine sugar, pumpkin, eggs, oil and juice in another large bowl with wire wisk; mix until just blended.
Add pumpkin mixture to flour mixture, stir until just moistened. Fold in cranberries. Spoon half of batter into each prepared pan.
Bake for 60 to 65 minutes or until wooden pick inserted in centers comes out clean. Cool in pan on wire racks for 10 minutes; remove from pans and cool completely on wire racks. Once completely cooled, wrap loaves in plastic wrap. They freeze well too!