Thanksgiving Cranberry-Pumpkin Bread

4 medium eggs.
4 cups of all purpose flour.
3 cups of sugar.
2 cups of cranberries (fresh or frozen).
2 cups of pumpkin (cooked or canned).
1 cup of vegetable oil.
2 tablespoons of pumpkin pie spice.
2 teaspoons of baking soda.
1 teaspoon of salt.

In a suitably sized mixing bowl, beat the eggs and sugar.

Add the pumpkin and vegetable oil and mix throughly.

Add all of the dry ingredients and stir until just moistened.

Fold in the fresh or frozen cranberries.

Spoon into suitably sized loaf pans.

Bake at 350F for one hour.

Allow to cool for 15 minutes, then remove to wire racks.

Published in: on October 31, 2006 at 8:45 am  Leave a Comment  

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