As if the empty loaf pan wasn't enough evidence...
it was brought to my attention that we were out of cranberry bread. Hint: bake another. So, I did.
= new reply since forum marked as read
Last edited Tue Nov 1, 2022, 07:30 PM - Edit history (1)
I used this one:
https://www.marthastewart.com/314213/cranberry-bread
The only deviations I made the first time were: dark brown sugar instead of light, 1/2 a bag of whole frozen cranberries (full bag seemed like it would be a bit much, and I wasn't mistaken.)
Today, I made the same changes as above, plus: instead of butter, I used 3 T. veg oil, as I wanted to see how much difference changing the fat would make, I also added only 1/2 c of milk and about 3/4 cup yogurt, and a little orange extract.
It didn't come out like the photo on the site, at all. But we like how it came out better. It's also not very sweet, which we also liked.
Below is what it looks like, both times I made it, with a looser, cakier crumb:
ETA: I was just wondering aloud to husband if it wasn't the fact the berries were added to the batter frozen that changed the texture of the bread. The recipe doesn't specify either way, thawed or frozen. I'm probably going to have to experiment with that thought when this loaf is gone.
I just shared it in response to Phoenix61. 
