Cranberry-Almond Bread

Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together whole wheat flour, all-purpose flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.

In a medium bowl, stir together almond paste, egg, and oil until smooth. Stir in milk. Add milk mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in cranberries and almonds. Spoon batter into prepared loaf pan.

Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Sprinkle lightly with powdered sugar before serving.