Double cranberry orange bread

It's Wednesday and Cook's Corner arrived with several good looking recipes.  I want to make this bread recipe for Easter because I have plans to have a really big platter of different slices of cakes and breads.  I have three already in the Easter section of the freezer.  This one looks scrumptious.  This recipe came from a new book: Everyday Baker which is new on the market for $40.  I don't know how they keep on printing cookbooks with the Internet having every recipe one could possible think of at a finger's touch.  But they do, so here is one from Everyday Baker, which is supposed to make you get right up and start baking...





Double cranberr
Prepare the loaf pan with spray or butter and flour (I use loaf pan papers which are easy and reliable.)
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
3/4 tsp. salt
1 cup buttermilk, at room temperature
2 large eggs at room temperature
1 teaspoon vanilla
8 tablespoons unsalted butter, melted and slightly cooled
1 cup fresh cranberries, coarsely chopped (I keep these in the freezer all winter to have on hand.)
1 tablespoon grated orange zest
 1/2 cup dried cranberries
1/2 cup sliced almonds
Oven: center rack 350 preheat

Prepare you pan 8 1/2x 1/2x2 3/4 inch loaf pan
Put the flour, sugar, baking soda and salt in medium bowl and whisk until until well blended.  Put in the buttermilk, eggs and vanilla in a small bowl or measure the buttermilk in a 2-cup glass measure and add the eggs and vanilla that way) and whisk until blended.  Pour the liquid over the dry ingredients along with the melted butter, fresh and dried cranberries and zest. Gently fold (NO stirring) until blended. Even it out and scatter the almonds on top. bake 55-60 minutes depending on your oven.  Let cool 15 minutes and release it from the pan.