3 eggs
2 c. sugar
2 c. cranberry sauce
3 c. all-purpose flour, unsifted
2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. ground nutmeg
1 c. Crisco oil, melted
2 tsp. vanilla
1 can well drained crushed pineapple
1 tsp. salt
1 1/2 tsp. ground cinnamon
1 c. chopped walnuts

In a large bowl beat eggs until frothy. Add oil, sugar and vanilla, continue beating until mixture is thick and foamy. Stir together flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts, until thoroughly blended. Stir gently into cranberry mixture just until blended. Spoon batter equally into 2 greased and flour-dusted 9 x 5 inch loaf pans.

Bake in a 350 degree oven for 1 hour or until breads begin to pull away from sides of pans. Insert a knife in the centers and see if it comes out clean. Let cool in pans for 10 minutes then turn out onto racks to cool completely. Makes 2 loaves.