Cranberry Orange Bread

I made this a little while back and am finally getting around to posting it. I loved this recipe. It would make a great muffin recipe too. I gave some to my son's teachers and they raved about it!

2 C flour
1 1/2 tsp baking powder
1 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg

Mix dry ingredients together in large bowl.

1/3 C (5 1/3 Tb) butter, softened (THEY SERIOUSLY MEAN ROOM TEMP)
1 C sugar
1 tsp pure vanilla extract
2 tsp orange zest
1/2 C orange juice (for our double batch we squoze the oranges after zesting them and filled in the difference with bottled OJ from Kroger)
2 eggs

Beat butter, sugar, and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add orange peel, orange juice and eggs; mix well.

Gradually add orange mixture to dry ingredients, mixing just until moistened. Gently stir in:
1 C coarsely chopped fresh cranberries
1/2 C toasted slivered almonds

Divide batter evenly among 3 greased 5 1/2 X 3-inch loaf pans (or 1 greased 9X5 loaf pan).

Bake in preheated 350 until* toothpick comes out clean. (*35 minutes for the small pans, 55-60 for the large pan) Cool in pans 10 minutes. Remove from pans and complete cooling on wire rack.

You can also use reconstituted dried cranberries if you want. Cover 1 C cranberries with 2 C boiling water. Let stand 15 minutes. Drain before adding to batter.