CRANBERRY ORANGE BREAD

2 3/4 cup all purpose flour 1 cup cranberries-drained

2 tsp baking powder 2 cups cranberries

1/4 tsp baking soda 2 eggs

1/2 tsp salt 3/4 cup milk

1 3/4 cups white sugar 3/4 cup sour cream

1/2 cup butter melted 1 tsp vanilla extract

1 cup mandarin orange segments 1 tsp orange extract

drained

Prehear oven to 350°. Grease two 8x4 loaf pans. In a a large bowl, stir together the

flour, baking powder, baking soda, salt and white sugar. Mix in the melted butter until

the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or

large measuring cup, whisk together the eggs, milk, sour cream, vanilla and orange extract.

Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended.

Divide the batter evenly between the prepared pans. Bake in the preheated oven until a

toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for

awhile, then remove from the pans and place on wire racks, to cool completely.