Cranberry Pumpkin Bread

Cranberry Pumpkin Bread Jeanne Christensen

4 eggs

3 cups sugar

4 eggs

1 - 16 oz. can canned pumpkin

3 3/4 cups flour

2 tsp. baking soda

1 tsp. salt

1 1/2 tsp. pumpkin pie spice

2 cups fresh cranberries

1 cup chopped nuts

Preheat oven to 350 degrees. In a large bowl, beat eggs, add oil and mix. Blend in sugar and pumpkin. In a separate bowl, sift together dry ingredients. Add to pumpkin mixture. Fold in cranberries and nuts. Pour into 2 greased bread pans or 4 small and bake until a toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans to continue cooling on racks.