(makes 2 loafs)
3 cups all-purpose flour (can be substituted to whole wheat flour)
2 cups sugar (i substituted one of them to brown sugar)
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. baking powder
1/2 tsp. baking soda
3 eggs A grade
2/3 canola oil
1 can of Libby Pumpkin Puree (without spices)
1 cup of chocolate chips
1 cup of dried cranberries
1. Mix together all ingredients, add pumpkin puree, eggs and oil.
2. Separate dough in two equal parts. Add cranberry to one and chips to another. Mix well.
3. Bake in preheated to 350 F (180C) oven for 45 min to 1 hour. Do not over bake! It has very delicate slightly moisture texture.