1 c. sifted all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
Dash cloves
1 c. blanched almonds
1 1/2 c. ginger snap crumbs (24-2" snaps)
1/2 c. firmly packed brown sugar
1/2 c. butter
3 eggs
1/2 c. milk

Preheat oven to 350 degrees. Sift together flour, baking powder, salt, cinnamon and cloves. Chop almonds medium fine. In large mixing bowl, mix together flour mixture, almonds, ginger crumbs and sugar. Cut butter into flour with pastry blender until mixture resembles coarse meal.

Beat eggs with milk; pour into dry ingredients. Stir until well mixed. Pour into greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans. Bake in 350 degree oven 40 minutes or until done. Cool in pan 10 minutes. Invert and cool on rack.

Note: For graham cracker bread: Substitute 2 cups graham cracker crumbs for the ginger snaps and omit flour. Reduce baking powder to 2 teaspoons; increase cinnamon to 1 teaspoon.