Recipe: Cranberry Pumpkin Bread with Vanilla Icing (makes 2 loaves)

CRANBERRY PUMPKIN BREAD

4 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon baking soda
2 cups sugar
2 cups canned pumpkin puree (not sweetened)
4 eggs
1/2 cup oil
2 cups cranberries, coarsely chopped
1/2 cup almonds, toasted, sliced
FOR THE VANILLA ICING, COMBINE:
1/2 cup powdered sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease 2 loaf pan; set aside.

In a medium bowl stir together flour, baking powder, cinnamon, nutmeg, ginger and baking soda.

In a large bowl, combine sugar, pumpkin and oil. Add the dry ingredients to pumpkin mixture; stir just until moistened. Fold in cranberries and almonds. Pour batter into prepared loaf pans.

Bake at 350 degree F for 60 to 65 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 10 minutes. Remove from pans; cool.

Wrap and store overnight. Drizzle with Vanilla Icing before serving.

Makes 2 loaves
Source: Better Homes and Gardens