Gingered Cranberry Pumpkin Bread

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Butter and flour a 9-by-5-inch (8-cup) loaf pan and reserve.
3. 3
   Sift together flour, soda, baking powder, salt, nutmeg and cinnamon; reserve.
4. 4
   In a mixer with paddle attachment, cream the butter and sugars together with the ginger.
5. 5
   Then add eggs and pumpkin and mix.
6. 6
   Add dry ingredients in 3 batches, alternating with the milk, beating in just long enough to combine.
7. 7
   Take care not to overmix at this point.
8. 8
   Fold in chopped cranberries.
9. 9
   Scrape batter into prepared pan.
10. 10
    Tap on the counter to remove any air bubbles and bake in preheated oven for about 11/2 hours, or until a toothpick comes out clean when poked in the center.
11. 11
    After 45 minutes, rotate pan and place a sheet of aluminum foil loosely over loaf to prevent overbrowning.
12. 12
    (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.