I was still amazed that fresh cranberry could be really good for bread. I thought its shiny skin wasn't easy to soften that it needed to be boiled and never eaten raw. I was skeptical when reading a recipe that called for fresh cranberry. I was glad I tried it anyway, because those cranberries were softened as the bread were baked; and blended really well with the texture of the bread. Furthermore, the sour taste of the berries complemented the sweetness of the bread.
My first cranberry loaf was more like a cake, so I searched for cranberry bread recipe. I ended up using Cranberry Walnut Pumpkin Loaf recipe from Baking with Julia cookbook. I still had half bag full of cranberries, pecan, fresh pumpkin from CSA, and other baking supplies. Oh, and I also had a new loaf pan! I'd been wishing to have a straight corner loaf pan. See, I didn't have excuse not to bake this bread
I baked this colorful bread on Thanksgiving weekend, and hubby went out of town at the beginning of the week. When he got back from his trip, there was still a lot of bread left. Although the bread was dried out, I knew it was still good because I stored it in the fridge. A week after I made it, I cut the bread to a size of regular biscotti and baked it with low temperature for about an hour. Now I have strips of toasted cranberry walnut pumpkin in a glass jar. I know it can be stored for a long time because they have very low moisture content, but last time I checked, they were almost gone