#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. Add orange peel, orange juice and eggs mix well. #4. Gradually add to flour mixture, mixing just until moistened. #5. Gently stir in cranberries and almonds. #6. Pour batter into greased 9x5-inch loaf pan #7. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan cool completely on wire rack. #To use dried cranberries: Place 1 cup dried cranberries in 2 cups boiling water. Let stand 15 minutes. Drain before adding to batter. #To prepare in mini loaf pans: Divide batter evenly among 3 greased 5 1/2x3-inch mini loaf pans. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool as directed.