Cranberry-Orange Bread 

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.

Cranberry-Orange Bread