I made this yesterday for a gathering and based on the empty plate I went home with, it was well received.  I had this unusual bread loaf pan that I wanted to test out—while I had visions of the entire top half of the bread sticking to the inside of all the nooks and crannies, thankfully that did not occur (thanks to a liberal application of delicious butter & flour to the interior before baking).

Cranberry/Almond/Orange Holiday Bread

2 cups flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. ginger
1/2 t. allspice
1/2 t. cardamom
1/3 c. butter, softened
1 c. white sugar
1 t. almond extract
2 T freshly grated orange zest
2 eggs
1/2 c. orange juice
1 cup cranberries (frozen or fresh, chopped in half)
1/2 cup slivered almonds

Topping:  Powdered sugar.

1.  Preheat oven to 350.  Mix dry ingredients in a large bowl, set aside.  Cream butter and sugar together in a separate bowl.  Add almond extract, orange zest, eggs and orange juice, mix thoroughly.  Fold into dry ingredients.  Mix in cranberries and almonds.

2.  Pour into well-greased and floured bread loaf pan.

3.  Bake 50-65 minutes.  Check for doneness with toothpick in center.  When it comes out dry, it is done.  Be careful not to over-bake.

4.  Let cool on rack in pan for 10 minutes.  Invert and cool outside of pan for 30 minutes.  Sift powdered sugar over top, if desired.

Makes 1 loaf.