My friend Julie emailed me this recipe a few years ago. I never got around to making it. I had never been fond of cranberries. I had bought some Craisins for my son and have been snacking on them lately. I was looking through my recipes and came across this recipe and thought I would give it a try. My changes were to replace the melted butter with oil. I also reduced the cranberries and omitted the almonds. I don't like nuts in baked goods. This was super easy and quick to make. It would go great with a cup of tea.
Adapted from Dairy Goodness
3 cups all-purpose flour
3/4 cup packed brown sugar
1 tsp baking powder
1/2 tsp each, baking soda and salt
2 eggs, beaten
1 1/2 cups milk, soured, or buttermilk
1/2 cup canola oil
1 tbsp vanilla powder or extract
1/2 cup dried cranberries (you can add up to 1 cup of dried cranberries)
Note: To sour milk, measure 2 tbsp vinegar or lemon juice into a measuring cup and pour in enough milk to make 1 1/2 cups. Let sit for 5 minutes.
Preheat over to 350 F.
Grease a 9 x 5 inch loaf pan and line with parchment paper.
In a large bowl, combine flour, brown sugar, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Sprinkle the cranberries on top. Mix until just combined. Spread into prepared pan and bake for 65-75 minutes or until a tester inserted in the center comes out clean.
Cool in pan for 10 minutes. Remove from pan and continue to cool on a wire rack.