Cranberry Orange Loaf

Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper. In a medium bowl, sift together the flour, cinnamon, nutmeg, baking powder, and salt. Set aside. In a small bowl, mix the cranberries with 1 tablespoon from the flour mixture until the cranberries are coated. Set aside. In a large bowl, add the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar for around two minutes. Add the butter then cream together until light and fluffy, about 3 to 5 minutes. Beat in the eggs and orange juice. Gradually add the dry mixture in. Slowly add in the milk and once the batter comes together, scrape the sides of the bowl. Fold in the coated cranberries. Pour the batter into the prepared pan and bake for 55-65 minutes. The top of the loaf will be cracked, raised, golden brown in color, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready. Let loaf cool, then enjoy!