Cranberry Lemon Loaf

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1/2 teaspoons salt

1 tablespoon lemon zest

1/2 cup unsalted butter, softened

1 cup sugar

2 eggs

1/2 cup limoncello

1 1/2 cups fresh cranberries

Preheat oven to 350 F. Grease loaf pan.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Stir in lemon zest and set aside.

In a separate bowl, cream together butter, sugar and eggs until smooth. Mix in limoncello. Stir in flour mixture until just moistened. Gently fold in cranberries.

Pour the batter in the prepared loaf pan. Bake for 1 hour to 1 hour and 10 minutes, until a toothpick inserted in the middle comes out clean. Let the bread stand at room temperature for at least 15 minutes before slicing and serving.

(Recipe courtesy of Tiffani Thiessen)