Cranberry Pumpkin Bread

• 4 c. all-purpose flour
• 2 Tbsp. baking powder
• 2 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. nutmeg
• 1/4 tsp. ginger
• 2 c. sugar
• 2 c. canned pumpkin
• 1 c. frozen egg product, thawed or 4 large eggs
• 1/2 c. cooking oil
• 2 c. coarsely chopped cranberries
• 1/2 c. chopped, toasted almonds

1. Grease two 9 x 5 x 3-inch loaf pans.
2. In a medium bowl, stir together dry ingredients and spices; set aside.
3. In large bowl, combine sugar, egg, pumpkin and oil.
4. Add dry mixture to pumpkin mixture, stir just until moistened.
5. Fold in berries and almonds. Pour batter into prepared pans.
6. Bake at 350u0b0 for 60 to 65 minutes or until toothpick inserted near center comes out clean.
7. Cool on wire racks for 10 minutes.
8. Remove from pans, cool completely. Wrap and store overnight.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=942049 (may not work)