Cranberry Pumpkin Bread

4 cups flour
2 Tbsp baking powder
2 tsp cinnamon, ground
1/2 tsp baking soda
1/2 tsp nutmeg, ground
1/4 tsp ginger, ground or grated fresh
2 cups sugar
2 cups canned pumpkin
4 eggs
1/2 cup oil
2 cups cranberries, chopped
1/2 cup toasted almonds, chopped


In a medium bowl toss in flour, baking powder, cinnamon,baking soda, nutmeg and ginger and set aside.  IN a electric mixer toss in the sugar, pumpkin, eggs and oil.  Mix well then add the flour mixture and mix until incorporated.  Fold in berries and almonds.  Grease two loaf pans (9x5x3) pour batter into pans and bake at 350 for 1 hour or until a knife inserted near the corner comes out clean.  Cool and remove from pans.  If you want you can drizzle with vanilla icing.

Vanilla icing
1/2 cup powdered sugar
1/2 tsp vanilla
Stir in enough milk (1 or 2 tsp) to make an icing to drizzle over bread