Ingredients Original recipe yields 20 servings Ingredient Checklist 1 serving cooking spray 3 ½ cups all-purpose flour 2 ½ cups white sugar 1 ½ tablespoons pumpkin pie spice 2 teaspoons baking soda 1 ½ cups canned pumpkin puree 4 eggs ⅔ cup milk ½ cup canola oil 1 (12 ounce) package fresh cranberries Directions Instructions Checklist Step 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 9×5-inch loaf pan with cooking spray. Step 2 Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl. Step 3 Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans. Step 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.
