Cranberry Orange Loaf

2 cups all-purpose flour
1 cup granulated sugar
2 tsp. baking powder
½ tsp. salt
Zest of 1 medium-sized orange
2 large eggs
½ cup milk
½ cup unsalted butter, melted
1 cup fresh cranberries
Optional streusel topping:
½ cup dark brown sugar, packed
6 tbsp. all-purpose flour
4 tbsp. unsalted butter, cold

**I topped mine with walnuts instead of the streusel topping

1. Preheat oven to 350 F. Prepare a 9×5-inch loaf pan – grease with butter and sprinkle flour atop; set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest. Make a well in the center of the mixture.
3. In a medium bowl, beat together eggs, milk, and melted butter.
4. Gently pour the egg mixture into the well of the dry ingredients and whisk together until just combined. The mixture may be a little lump. Gently fold in the cranberries with a spatula and try not to break any as they’ll dye your batter pink
5. Pour batter into prepared pan, spread evenly.
6. If you choose to add the streusel topping, combine brown sugar and flour together in a small bowl, then using a pastry cutter, cut the butter into the brown sugar and flour until mixture resembles coarse crumbs. Sprinkle the streusel mixture on top of the batter.
7. Bake for 65 to 70 minutes, or until toothpick inserted in the middle comes out clean. If bread is browning too quickly, cover with foil for the last 15-20 minutes of baking.
8. Cool in pan on a wire rack for 10 minutes then gently poke at side of the bread with a knife, and when pan is turned over, loaf should easily slip out of the pan. Place on wire rack and allow to completely cool. Slice and serve.

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