What a better way to start of the fall weather then to have cranberries! I love cranberries all ways – in juice, in breads, oatmeal, desserts, jams and just plain.
The fruit also reminds me so much of the holidays. Cranberries are always part of our Thanksgiving and Christmas dishes. So when I came across this recipe in my Cuisine at Home magazine I had to make it. Hope you make it too!

* To everyone at TWD – I decided to make this loaf (even though it is not a Dorie recipe instead of the Split Level Pudding) because I am a hater of pudding.  Yes you heard that right…ewww pudding! But I adore muffins so I am so on those muffins next week!)

Cranberry Loaf
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon ground cloves
1 1/2 cups cranberries (fresh/frozen)
1 cup sugar (divided)
1 cup milk (or buttermilk)
2 eggs
1/2 cup vegetable oil
2 teaspoon orange zest
1 teaspoon vanilla extract

Preheat the oven to 350 degrees; coat inside of 9×5 loaf pan with nonstick spray. Whisk together flour, baking soda, baking powder, cinnamon, salt and clove in a bowl – make a well in the center and set aside. Toss cranberries in 1/4 cup of the sugar in a small bowl and set aside. Whisk together milk, remainder of sugar, eggs, oil, zest and vanilla. Pour milk mixture into well in dry ingredients and stir only till dry ingredients are moist. Stir in cranberries. Pour mixture in loaf pan and bake for about 1 hour or till toothpick comes out clean. Cool for about 1 hour or so before serving.

{Cranberry goodness!}