GINGERED CRANBERRY PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees.
• Butter and flour a 9-by-5-inch (8-cup) loaf pan and reserve.
• Sift together flour, soda, baking powder, salt, nutmeg and cinnamon; reserve.
• In a mixer with paddle attachment, cream the butter and sugars together with the ginger.
• Then add eggs and pumpkin and mix.
• Add dry ingredients in 3 batches, alternating with the milk, beating in just long enough to combine.
• Take care not to overmix at this point.
• Fold in chopped cranberries.
• Scrape batter into prepared pan.
• Tap on the counter to remove any air bubbles and bake in preheated oven for about 1½ hours, or until a toothpick comes out clean when poked in the center.
• After 45 minutes, rotate pan and place a sheet of aluminum foil loosely over loaf to prevent overbrowning.
• (Ovens bake differently so use your best judgment and a doneness test when gauging cooking time.) Cool in pan for 10 minutes, then remove to a rack and turn right-side-up to cool.