1/2 c. Parkay jumbo spread or light spread
3/4 c. sugar
2 eggs
3 c. flour
1 tbsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. Kraft pure 100% unsweetened pasteurized orange juice
1 c. coarsely chopped cranberries
1/2 c. chopped nuts

Beat spread and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add combined dry ingredients alternately with juice, mixing well after each addition. Stir in cranberries and nuts.

Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees for 1 hour 15 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve with Sweet Orange Spread. Makes 1 loaf.

SWEET ORANGE SPREAD:

Combine 1/2 cup Parkay jumbo spread or light spread, 1 tablespoons powdered sugar, and 1 teaspoon grated orange rind; mix well. Chill.