Pumpkin Cranberry Nut Bread1 (16 oz) can Whole Cranberry sauce1 cup molasses 1 (16 oz) can solid pack Pumpkin 1/2 cup veggie oil 4 eggs 3/4 cup walnuts, chopped 3 3/4 cups all purpose flour 1 cup sugar 2 1/2 tsp baking soda 2 tsp pumpkin pie spice 3/4 tsp salt 1 tsp baking powder Preheat oven to 350. Combine all wet ingredients in a large bowl, until well blended. Combine all dry ingredients in smaller bowl. Add dry to wet, blending until moistened. Divide between 7 to 8 small foil loaf pans that have been sprayed with veggie oil. Bake for about 65 minutes for ful size loaves, and about 35-40 minutes for small ones or until tests done. (You might want to check the small ones after about 30 minutes....depending on your oven) Cool completely. Note:You can make 2 large loaves instead of the small ones. I take Saran Wrap® or foil, tear a square and place each loaf in the center, bring up the sides and secure with pretty ribbon......Everyone Loves It!!!!!!
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