1 1/2 cups fresh cranberries, cut in half
1 tablespoon & 2 ½ cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
1/2 cup softened butter
1 1/3 cups sugar
2 large eggs
1 tablespoon grated orange zest
1 cup milk

Crackle Topping:
1/4 cup slivered almonds
2 tablespoons flour
1/4 cup sugar
2 tablespoons butter

Preheat oven to 350˚ F. With cooking spray, coat 2 (8 1/2 by 4 1/2 in.) loaf pans. Line bottoms with waxed paper; coat paper; dust with flour. In a medium bowl, toss cranberries with 1 tablespoon flour. In another medium bowl, mix 2 1/2 cups flour, baking powder, salt, and nutmeg. In a large bowl, at medium speed, beat butter and sugar until fluffy. Beat in eggs, 1 at a time. In a small bowl, mix zest and milk. On low speed, alternately beat flour mixture and milk into butter mixture. Add cranberries.
Spread in prepared pans.

Topping:
In mini food processor, pulse almonds, sugar, and flour until nuts are finely ground. Add butter; pulse until mixture is evenly moistened. Sprinkle over loaves, pressing into top.

Bake 50 minutes, or until center tests done. Let cool in pans on wire rack 20 minutes. Loosen edges, remove loaves, and peel off paper. Yields 2 loaves.