Cranberry Loaf

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 eegs, 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

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.