Cranberry Orange Bread

Submitted by Audrey

1 1/2 cups flour
1 t baking powder
1/4 t salt
1 t grated orange peel
6 T unsalted butter softened
1 1/2 c sugar
1 T fresh orange juice
2 eggs, lightly beaten
1/2 c milk
1 1/2 c cranberries, frozen (chop about 3/4 cup and leave 3/4 whole)
Granulated sugar to sprinkle on top.

Whisk together flour, baking powder and salt. Stir in orange peel, set aside.

Using a mixer, beat together sugar, butter, and lemon juice at medium speed until smooth. Add eggs; beat until light and fluffy. Add flour mixture in three additions, alternating with the milk (start and end with flour), beating at a low speed after each addition until just combined. Stir in 3/4 cup chopped cranberries. Pour batter into 9x5 inch loaf pan or 3 mini loaf pans(coated with no-stick cooking spray). Sprinkle remaining berries on top of batter (they will sink to the middle/bottom), and sprinkle each loaf with sugar for garnish.

Bake in 325 degree oven for 60 minutes (for large loaf) or 35-40 minutes for mini loaves, until a toothpick inserted in the center comes out clean. Cool bread in pan for 10 minutes, remove from pan and place on wire rack.