Like it claims, this is very moist. Yum! Used frozen cranberries which works fine. The way the ingredients are combined per direction s is a bit different from the average quick bread, but I followed directions with no problems. I did lightly dice my mandarin oranges. Note that I used my largest loaf pan and there was too much batter for it. It was right to top and was fearful it would poof and go all over my oven. So I ladeled out some and put in a prepared small loaf pan. My cooking time for both was longer than stated, so just keep an eye on it. Tastes amazing!
– My family loves quick breads and this recipe was a huge hit. I had many bags of cranberries in the freezer and used one of them in this recipe. I just added the 2 cups to the batter in the frozen state. I baked them in four (6 x 3 1/2) small loaf pans rather than one big pan. This loaf is moist and packed with flavor. I found that this is a very good loaf to freeze and it thaws nicely. I will be making this one again.
2 C. self rising flour
1/2 C. sugar
2 T. butter, melted
1 egg, beaten
1 1/4 C. milk
1/2 tsp. vanilla extract
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1 C. fresh whole cranberries
11 oz. can mandarin oranges, drained
Whisk together the flour and sugar. Add in the melted butter, egg, milk and vanilla extract. Stir well to combine then fold in the cranberries and mandarin oranges. Butter a loaf pan very well and pour the mixture into the pan and spread around to even out. Bake at 375 degrees for 35-40 minutes or until a skewer stick comes out clean. Remove from the pan to a cooling rack.