This cranberry-orange loaf recipe also comes out of Better Homes and Garden Fall Baking magazine. It makes a great breakfast bread.

• 2 cups (256 g) all-purpose flour
• 1  cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  teaspoon finely shredded orange peel
• 2  eggs
• 1⁄2  cup milk
• 1⁄2  cup butter, melted
• 3⁄4 cup coarsely chopped cranberries

Preheat oven to 350°. Grease bottom and sides of a loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder, and salt. Stir in orange peel. Make a well in the center of the flour mixture; set aside. In a medium bowl beat eggs with a fork; stir in milk and melted butter. Add egg mixture all at once to flour mixture. Stir until just moistened (batter should be lumpy). Fold in cranberries. Spoon batter into prepared pan; spread evenly. Bake for 65-70 minutes, or until a toothpick inserted near center comes out clean. If necessary to prevent overbrowning, cover with foil for the last 15 minutes.