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Cranapana Bread
January 09, 2011

This recipe has been underrated. If you read the recipe carefully and FOLLOW THE DIRECTIONS it will turn out perfectly. You do have to allow for oven differences. My oven is pretty close to perfectly calibrated, but even then, it varies by 10-20 degrees during a baking cycle. Buy an oven thermometer and resist the urge to open the door repeatedly (this drops the temp up to 25 degrees each time.) I followed this recipe to the letter. I checked the bread at 50 minutes and promptly gave it the remaining 10 minutes the recipe called for. At that check, I decided to give it 4 more minutes (total bake time 64 minutes). I let it sit for 10 minutes before removing it from the pan and cooling completely on a rack. The resulting bread is delicious, moist, and fruity. I didn't feel that cinnamon or other spices were necessary with three different types of fruit. The fruit is one variable that could affect the outcome. The recipe calls for 1 apple and 1 banana. Go for medium sized fruit here, and use fresh or frozen cranberries, not dried. And for Heaven's sake USE SELF-RISING FLOUR. I was amazed reading other reviews that people used regular flour, then rated the recipe one star because it didn't rise. I will definitely be making this again, and I hope that others won't be afraid to try it due to a few negative reviews. Thanks for a great recipe!

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