Ingredients
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4 eggs, beaten
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2 cups pumpkin puree (fresh is best but if you don't have time you can use canned pumpkin, but make sure it's NOT the pump)
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1 cup vegetable oil
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4 cups sugar
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4 1/2 cups flour
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2 tablespoons pumpkin pie spice
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2 teaspoons baking soda
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1 teaspoon salt
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4 cups fresh cranberries or 4 cups frozen cranberries
Instructions
- Preheat oven to 350°F.
- In bowl combine the eggs, pumpkin puree, and oil; mix well.
- Add the dry ingredients and mix well.
- Divide the dough into 2 greased 8x4 inch loaf pans.
- Bake 50 minutes.