CRANBERRY ORANGE BREAD

1 and 1/3 cups Butter, softened
1 and 1/4 cup Sugar; divided
1 cup Brown Sugar
1 cup Sour Cream
1 cup Orange Juice (Fresh squeezed, if you have it)
4 eggs
5 cups of Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt
½ pound Fresh Cranberries; coarsely chopped

Preheat oven to 350°
Grease two 9″x5″ Loaf pans
In a medium bowl, stir together the flour, baking powder, baking soda, and kosher salt and set aside
Toss the chopped cranberries and 1/4 cup of the sugar together in a small bowl and set aside
In a large mixing bowl, cream together the Brown Sugar, Sugar and Butter until fluffy
Add the eggs, one at a time, until well combined
Mix in the sour cream, and then add the orange juice
Add the Flour mixture, a little at a time, until just combined (do not over mix)
Fold in the cranberry mixture
Divide the batter between the two loaf pans and bake for for 1 hour, or until a toothpick inserted near the center comes out clean
Cool in pans for a few minutes, and then transfer to wire rack
Allow to Cool completely before slicing

Recipe from: http://blog.delementals.com/2009/11/21/cranberry-orange-bread/