CRANBERRY ORANGE BREAD

CRANBERRY ORANGE BREAD ¼ cup butter, softened 1 cup sugar 1 egg 1 teaspoon grated orange peel 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt ½ teaspoon baking soda ¾ cup orange juice 1 cup chopped fresh or frozen cranberries 1 cup golden raisins or walnuts – both optional In a large bowl, cream butter and sugar. Beat in egg and orange peel. Combine the dry ingredients; add to creamed mixture alternately with juice. Fold in cranberries and raisins. Pour into a greased 9-in. x-in. loaf pan.* Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices). *I experienced the bottom of the bread sticking to the pan. I would suggest using baker's parchment on the bottom of the loaf pan.