2 1/4 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. each: salt, ground ginger, nutmeg and cloves
1 c. canned pumpkin
1/2 c. vegetable oil
1 c. chopped fresh or frozen cranberries
3/4 c. miniature semi-sweet chocolate chips
In a large bowl, combine the flour, sugar, cinnamon, baking
soda, salt, ginger, nutmeg and cloves. Combine the eggs, pumpkin
and oil. Stir into dry ingredients just until moistened. Fold in
cranberries and chocolate chips. Transfer to two greased and
floured 8 x 4 x 2-inch loaf pans. Bake at 350 degrees for 50 to 55
minutes or until a toothpick inserted near the center comes out
clean. Cool for 10 minutes before removing from pans to wire racks
to cool completely.
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