Cranberry-Orange Bread

From Raleigh News & Observer, December 2013

4 cups all-purpose flour
2 cups brown sugar
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs
1 cup freshly squeezed orange juice
1/2 cup canola oil
Grated zest of 2 medium oranges
1 teaspoon almond extract
12 oz. fresh cranberries
1 cup sliced almonds

Heat the over to 350 degrees. Grease two 9 inch loaf pans

Put the flour, brown sugar, baking powder, baking soda, salt and cloves in a large bowl and stir to combine.

Beat the eggs in a separate medium bowl, then whisk in the orange juice, oil, orange zest, almond extract, and 1/4 cup water. Add the orange juice mixture to the blour mixture and stir just until combined. ( The batter will be very thick.) Gently fold in the cranberries and almonds.

Divide the batter between the loaf pans. Bake until the loaves are golden brown and a toothpick inserted ino the center of each loaf comes out clean, about 1 1/4 hours ( 1:05 for me). Cool thoroughly and serve. ( Store leftover cranberry-orange bread wrapped in foil or plastic wrap in the refrigerator for up to 2 weeks)

Yield: Two 9-inch loaves   Fantastic with cream cheese.