Cranberry Pumpkin Bread Yields: 1 loaf 1 cup canned or cooked pumpkin 1 cup sugar 1/2 cup milk 2 eggs 1/4 cup butter or margarine -- melted 2 cups flour 2 teaspoons baking powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1 cup chopped walnuts 1 cup fresh or frozen cranberries Directions: In a mixing bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. fold in walnuts and cranberries. Pour into a greased 9x5x3" loaf pan. Bake at 350 degrees for 70 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely.