Cranberry Bread

I have never tried much less made Cranberry Bread so when I ran across the recipe, I thought, "Why not?" This came out perfectly, a moist-moist inside and that nice crunchy/chewy crust. The tartness of the cranberries is just wonderful. Generally I would always put nuts in a fruit bread and I may try walnuts the next time I make this. This recipe also calls for raisins (ickkk.... I only put raisins in my meatballs!) but I'm leaving it the recipe in case you're a fan. This would make a wonderful Christmas breakfast treat.

CRANBERRY BREAD

2 cups flour

1 cup sugar

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1/4 cup cold butter

1 egg, beaten

1 tsp (I used 2) grated orange peel

3/4 cup freshly-squeezed orange juice (1 large orange)

1 1/2 cups light raisins (if you dare)

1 1/2 cups (about 5 1/2 oz) fresh cranberries, chopped (I used my mini-food processor)

Combine flour, sugar, baking powder, salt, and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once; stir until mixture is evenly moist. Fold in raisins and cranberries. Spoon into a greased 9x5x3" loaf pan. Bake at 350 for 1 hour and 10 minutes or until toothpick inserted in the center comes out clean.

Let cool in pan on wire rack for about 10 or 15 minutes, remove from pan, let loaf cool or wire rack.