Cranberry Orange Bread

• 2 cup flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon mccormick ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon mccormick ground nutmeg
• 1/4 cup (1/2 stick) butter, softened
• 1 cup sugar
• 1 teaspoon mccormick all natural pure vanilla extract
• 2 teaspoon grated orange peel
• 1/2 cup orange juice
• 2 eggs
• 1 cup coarsely chopped fresh cranberries
• 1/2 cup slivered almonds, toasted

1. Preheat oven to 350°F.
2. Mix flour, baking powder, ginger, baking soda, salt and nutmeg in large bowl. Set aside.
3. Beat butter, sugar and vanilla in another large bowl with electric mixer on medium speed until light and fluffy.
4. Add orange peel, orange juice and eggs; mix well.
5. Gradually add to flour mixture, mixing just until moistened.
6. Gently stir in cranberries and almonds.
7. Pour batter into greased 9x5-inch loaf pan
8. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
9. Cool in pan 10 minutes.
10. Remove from pan; cool completely on wire rack.