On a tip from Sugar Punk (where I got this recipe) and Better Homes and Gardens, it's not necessary or adviseable to mix the batter to a smooth consistency. As you can see in the above photo, not quite all the flour has been mixed. It supposedly makes the bread lighter in the end. True, I did find this bread to be lighter than the tangerine-orange muffins, which I probably over-mixed. Plus, it's less work. We all win here.
Cranberry-Orange Loaf: 2 cups flour 3/4 cup granulated sugar 1 1/2 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 1/4 cup butter, softened peel from one orange (tangerine in this case) 3/4 cup orange juice (props to me for using juice from the tangerine) 1 egg 1 cup chopped cranberries Preheat oven to 350 degrees. Combine flour, sugar, baking powder, salt and baking soda. Add butter and mix until crumbly. Add the peel, juice, egg and cranberries. Stir until moistened. Pour batter into an 8" by 4" pan. Bake for 75 minutes at 350 degrees.