Holiday Breads

Cranberry-Orange Loaves

Makes 2 (9x5-inch) loaves

1½ cups butter, softened
2 cups sugar
2 teaspoons orange zest
4 large eggs
3½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup chopped dried cranberries
1¾ cups orange juice

1. Preheat oven to 325°. Spray 2 (9x5-inch) loaf pans with baking spray with flour.

2. In a large bowl, beat butter, sugar, and orange zest with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

3. In a medium bowl, whisk together flour, baking powder, and salt; stir in cranberries. Add flour mixture to butter mixture alternately with orange juice, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pans.

4. Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour and 5 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool on wire racks for 20 minutes before serving.

Coffee Cake Muffins

Makes 24

Topping:

½ cup all-purpose flour
½ cup firmly packed light brown sugar
2 teaspoons ground cinnamon
4 tablespoons butter, cubed
½ cup sliced almonds

Batter:

⅔ cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2¼ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 cup sour cream

Preheat oven to 350°.