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Pumpkin Cranberry Quick Bread

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Ingredients

4 1/2 cups all-purpose white flour

1 tablespoon ground cinnamon

1 tablespoon ground allspice

1 tablespoon Davis baking powder

1/2 teaspoon baking soda

1 1/4 teaspoons salt

1 15-ounce can pumpkin (not seasoned pumpkin pie filling)

2 1/2 cups granulated sugar

1 1/2 cups nonfat or low-fat plain (unsweetened) yogurt

2 large eggs

2/3 cup canola oil, corn oil or other flavorless vegetable oil

2 tablespoons minced peeled fresh gingerroot, optional

1 cup dried sweetened cranberries

1 cup fresh or frozen (thawed) cranberries, chopped moderately fine

2 1/2 tablespoons granulated sugar combined with 1 teaspoon ground cinnamon for garnish

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