Cranberries have been identified as one of the healthiest foods we can eat. In fact, is has more iodine for a terrestrial food source than any other. 99% of our iodine comes from the oceans. There’s little iodine on land but cranberries break the bank in addition to being a great source of vitamins C, D, A and an excellent source of calcium, iron and magnesium. For this recipe, we’re going to use a dried form of cranberry sometimes known as “Craisins.” They’re already sweetened and don’t add a lot of soupy cranberry juice to the batter nor the natural bitterness present in cranberries.
Add the ingredients in the order indicated and select the cake-bread setting for a 1-pound loaf and medium crust.
When done, let it rest 10 minutes and slice and serve.
Once again, add the ingredients to the bread pan in the order indicated and select the pizza dough setting.
When done pre-heat oven to 350° F./175° C. Butter an 8-½ inch by 4 ¼ baking pan and pour in the batter.
Bake for 70 minutes or until a skewer or toothpick emerges dry from the center.
Let rest for 10 minutes and slice and serve. Can be wrapped and refrigerated for up to one week.