Ingredients
3-3/4 cups all-purpose flour3 cups sugar4 teaspoons pumpkin pie spice2 teaspoons baking soda1 teaspoon salt4 large eggs, room temperature1 can (15 ounces) solid-pack pumpkin1/2 cup canola oil2 cups fresh or frozen cranberries, thawed1 cup chopped walnuts
Preparation
In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
