Festive Cranberry Orange Bread

NOTES

• This is really really good and pretty too! Perfect for a holiday playdate, breakfast, brunch, etc. I'll be making this again soon. The first two iPhone pics above don't do it justice so I added the pic that I modified the recipe from (Taste of Home). I had pulled the recipe out of the magazine from the October/November 2009 issue and have never made it until now!
• The original recipe calls for fresh or frozen cranberries along with golden raisins. I did not use the raisins because I didn't think it sounded good and I'm glad I didn't - it was great with just cranberries!

INGREDIENTS

Bread:

• 2 c all-purpose flour
• 3/4 c. sugar
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/4 c. cold butter
• 1 egg
• 3/4 c. orange juice
• If you like your bread really "orange-y", feel free to add 2 tsp. grated orange peel (I did not do this as my husband complains when there is citrus zest of any kind in a recipe!)
• 1 1/4 c. chopped (use a food processor if you have one) cranberries

Streusel:

• 1/3 c packed brown sugar
• 3 tbsp all-p flour
• 2 tbsp cold butter

Glaze (optional but good!):

• 1/2 c. confectioners' sugar
• 2 tsp orange juice

DIRECTIONS
1. In a large bowl, combine the first five ingredients then cut in the butter until crumbly (if you don't have a pastry cutter, use two forks or two knives).
2. In a small bowl, whisk the egg and orange juice then stir into dry ingredients just until moistened. 3. Fold in cranberries and transfer to a greased loaf pan (8 or 9-inch by 4 or 5-inch).
4. For streusel, combine brown sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 350 for 45-55 minutes or until a toothpick inserted near the center comes out clean. Don't let it overcook or burn so watch carefully starting at 40 minutes. For high altitude, I bake at a little higher (at 360 or 365) and for less time (around 40 minutes).
5. Remove to a wire rack to cool in pan for 10 minutes. Loosen edges with a knife if necessary then remove from pan to wire rack. Let cool another 15 minutes and drizzle with glaze if desired.