I was in the mood to try a new Thanksgiving sounding (non-pie) dessert and this turned out to be just perfect. It freezes well and would make an easy, yummy, and quick Thanksgiving day breakfast (along with Orange rolls at our house).
4 eggs
2 cups pumpkin puree
1 cup canola oil
4 cups sugar
4 1/2 cups flour
2 tbsp. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
4 cups cranberries , fresh (coarsely chop in food processor)
Combine the wet ingredients and then add the dry ingredients. Pour into 3-4 medium loaf pans and bake for 50-60 minutes @ 350 degrees.
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