Cranberry Bread

Traverse City cranberry bread from scratch Make this ultra-moist bread from scratch or take the shortcut that my sister, Judy Perricone, loves. Every year she makes 12 loaves for her appreciative friends at work.


1 cup sugar 1/2 cup butter 2 eggs 2 cups flour 1/2 teaspoon baking soda 3 soft, ripe bananas, mashed 1 teaspoon vanilla 2 cups fresh cranberries 1 cup chopped walnuts


Preheat oven to 325°F. Cream sugar and butter; add eggs, flour, soda, bananas, vanilla and chopped nuts. Pour banana bread batter into 1 greased and floured loaf pan; bake at 325°F for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Makes 1 loaf. For the shortcut, use Pillsbury Banana Nut Quick Bread, 2 cups whole cranberries and 1 cup chopped walnuts. Follow directions on mix, add cranberries and walnuts, and bake as directed. Makes 1 loaf.