Recipe Notes:

*The original recipe here had 1 tablespoon of baking powder. It always worked for me, but some people had some problems with it. So it has been re-tested with 1 1/2 teaspoons of baking powder and the loaf worked well.

My loaf pan is 9×5-inches and an 8 cup capacity. I have found that although many loaf pans say they are 9×5, they are actually bigger or smaller. This recipe works with an 8 cup capacity pan, but has not been tested in a smaller or larger pan.

Adapted from The Great Big Baking Book

SUBSTITUTIONS: You can use frozen cranberries instead of fresh. No need to thaw, just stir them into the batter. This recipe has not been tested with dried cranberries. The end result would be different for sure, but they may work if they are soaked in orange juice first.

If desired, you can substitute melted butter for the vegetable oil.

FREEZE: The loaf can be frozen. Let it cool completely before wrapping it tightly in plastic wrap and then place it in a freezer safe container or ziplock bag. Freeze for 2-3 months. To thaw, leave the loaf at room temperature until fully thawed.

STORE: Store any leftovers in an airtight container for up to 5 days.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.