- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 tablespoons 2% milk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- 2 teaspoons grated orange peel
- 2⁄3 cup chopped dried cranberries
- ¼ cup chopped pecans
- 8 to 10 drops red food coloring, optional
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
Transfer 1 cup of dough to a small bowl; stir in orange peel and set aside. Add the cranberries, pecans and food coloring if desired to remaining dough; divide in half.
Line an 8-inch x 4-inch loaf pan with waxed paper. Press one portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm.
Remove dough from pan; cut in half lengthwise. Cut each portion into ¼-inch slices. Place 1 ich apart on lightly greased baking sheets.
Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.