Makes 1 Loaf
2 Cups All-Purpose Flour
1½ Teaspoons Baking Powder
1/2 Teaspoons Baking Soda
1 Cup Granulated Sugar
1 Teaspoon Fine Sea Salt
¼ Teaspoon Nutmeg, Freshly Grated
½ Teaspoon Ground Cinnamon
4 Tablespoons Cold Unsalted Butter
1 Cup Whole Milk
1 Large Egg
1 Tablespoon Grated Orange Rind
2 Cups Fresh Cranberries, Coarsely Chopped
½ Cup Dried Cranberries, Coarsely Chopped
Preheat oven to 350° with the rack in the middle of the oven.
Prepare a 9x5x3” loaf pan by spraying evenly with baking spray.
In a large bowl whisk together the flour, baking powder, baking soda, sugar, salt, nutmeg, and cinnamon. Cut in the butter with a pastry blender or your finger tips until the mixture resembles coarse meal. In a small bowl lightly beat milk, egg and orange rind with a fork and pour over dry ingredients. Stir until just combined. Gently fold in fresh and dried cranberries.
Spoon the batter into the prepared loaf pan and bake the bread for 1 to 1¼ hours or until a tester comes out clean when inserted into the middle of the bread. Cool the bread on a wire cooling rack for 20 minutes. Use a thin bladed knife and loosen bread edges from pan. Invert onto wire rack, re-invert and cool completely.
To store, wrap with plastic wrap and aluminum foil and refrigerate for 1 week or freeze for up to 1 month.