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by Tammy Hoover
3 1/3 cups self-rising flour
2 ½ cups sugar
2 t cinnamon
½ t nutmeg
¼ t ground cloves
4 eggs
1 (20 oz) can Cherry Pie Filling
1 c oil
2/3 c water
Beat together four eggs, then mix in water and oil. Sift together dry ingredients. Mix oil and water, then stir in pie filling, then mix with the dry ingredients until combined. Grease and flour 3 regular size loaf pans, divide batter evenly. Bake at 350 degrees for 40-50 minutes. Cool in pans 10 minutes, remove to a wire rack to cool completely. (You can substitute the Cherry pie filling with your favorite pie filling; I’ve made this bread with blueberry, strawberry and blackberry pie fillings, you just have to adjust the amount of sugar you use to taste)
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