Lemon Ginger Cranberry Bread

I have a lot of lemons from Bountiful Baskets a few weeks ago, and I decided to get the cranberry extra this week (24 pounds of cranberries).  I am pretty excited to try new recipes that call for cranberries!   I was looking for some recipes that called for cranberries and found one that also called for some of my excess lemons.

This bread is as visually stunning as it delicious because the bread is a pale yellow with bright red cranberries throughout.

This recipe is very moist, and has a light sweet taste with hints of lemon and ginger intertwined with tart cranberries and crunchy almonds.  For starters you will need to preheat your oven to 350 F.  If you don't already have toasted chopped almonds, once your oven is preheated you can place your chopped almonds on a cookie sheet and bake for about 10 minutes.

1/4 cup lemon juice (about 1 lemon)
1/2 cup milk
2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1/4 cup butter
2 tsp fresh ginger, ground
1/2 tsp vanilla
1 egg
2 tsp lemon zest (about 1 lemon)
1 1/2 cups cranberries
1/2 cup toasted almonds

Combine the lemon juice and milk in a bowl and set aside.  Combine the flour, sugar, baking powder, baking soda, salt, and nutmeg in a mixing bowl.  I used my Bosch mixer.  Mix the dry ingredients, and then add the butter and mix until it looks like small crumbs.  In a separate bowl, combine the milk mixture, ginger, vanilla, egg and lemon zest.  Then add this mixture to the dry ingredients and mix until thoroughly combined.  Mix in the cranberries and almonds.  Pour the batter into a loaf pan, and bake for 65-70 minutes until a toothpick inserted into the center of the loaf comes out clean.  Let it rest for 5 minutes before transferring to a wire rack to allow it to completely cool.  Serve and enjoy!