Ingredients:
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
6 tablespoons butter
3/4 cup sugar
1/2 cup brown sugar
3 tablespoons freshly grated gingerroot
2 eggs
1 cup pumpkin puree ( canned pumpkin)
3/4 cup milk
1 cup chopped cranberries, fresh or frozen
Directions:
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 1 1/2 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.
Servings: Serve
Time preparation: 20 min.
Time total: 65 min.