- 1.5 cups all-purpose flour
- 1.5 cups white whole wheat flour (or more all-purpose)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1 to 1-1/4 cups sugar
- 2 teaspoons vanilla
- 2/3 cup vegetable oil
- 1/2 cup milk
- 3 cups fresh cranberries, chopped (about a 12-oz bag) – I use a food processor to quickly chop the cranberries
- 2 Tablespoons turbinado sugar (optional)
Preheat oven to 350 and line 2 loaf pans with foil or parchment paper (or grease/spray them).
Whisk together flours, baking soda, cinnamon, baking powder, and salt in a large bowl.
In a separate bowl or large measuring cup, whisk together eggs and sugar, then whisk in vanilla, oil, and milk.
Add wet ingredients and chopped cranberries to the flour mixture and stir gently with a spatula until combined.
Divide the batter evenly between the pans and sprinkle the top of each with 1 Tablespoon of turbinado sugar. Bake for 45-60 minutes, or until lightly browned and a toothpick inserted in the center of the loaf comes out clean.
This recipe came to me from my sister Laurie, who got it from her friend, Meredith! Thanks, Meredith!
The original recipe calls for 1.5 cups of sugar. I tried it with both 1 and 1-1/4 cups and liked it both ways (especially if you add the sweet crunch of turbinado sugar on top!) – if I’m giving the loaves as gifts I use a little more; if I’m planning to call it breakfast, I use a little less!
Here are the quantities for a double batch (4 loaves) – perfect for freezing or wrapping up as tasty gifts:
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon salt
2 to 2-1/2 cups sugar
4 teaspoons vanilla
1-1/3 cup oil
1 cup milk
6 cups fresh cranberries, chopped