Cranberry Pumpkin Bread

• 4 c. all-purpose flour
• 2 Tbsp. baking powder
• 2 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 2 c. sugar
• 2 c. canned pumpkin
• 1 c. frozen egg product
• 1/2 c. cooking oil
• 2 c. coarsely chopped cranberries
• 1/2 c. chopped, toasted almonds
• 1 recipe Vanilla Icing (optional)

1. Grease two 9 x 5 x 3-inch loaf pans; set aside.
2. In a medium bowl, stir together the flour, baking powder, cinnamon, baking soda, nutmeg and ginger; set aside.
3. In a large bowl, combine sugar, pumpkin, egg product and oil.
4. Add flour mixture to pumpkin mixture.
5. Stir just until moistened.
6. Fold in cranberries and almonds.
7. Pour batter into prepared pans.
8. Bake at 350u0b0 for 60 to 65 minutes or until wooden toothpick inserted near the center comes out clean. Cool 10 minutes.
9. Remove from pans.
10. Let cool; wrap and store overnight.

allpurpose, baking powder, ground cinnamon, baking soda, ground nutmeg, ground ginger, sugar, pumpkin, frozen egg, cooking oil, cranberries, almonds, vanilla icing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=741842 (may not work)