Orange-Cranberry Bread

1/2 cup butter
3/4 cup sugar
2 eggs
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup unsweetened orange juice
1 cup coarsely chopped cranberries

Beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each one. Add dry ingredients alternately with juice, mixing well. Stir in cranberries. Pour into greased and floured 9×5 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until wooden pick comes out clean. Cool 5 minutes. Remove from pan. Makes 1 loaf. Serve with sweet orange spread mixed as follows: 1 tablespoon powdered sugar, 1 teaspoon grated orange rind.