Cranberry time!

So my girlfriend Allie, (Hi Allie!) gave me these gorgeous cranberries Friday. With it she handed me a recipe she had copied from a cookbook "Duck Creek Cranberry Bread" She claimed it was the best bread on earth. Really?

This morning I decided to give them a try. Only with a twist of course, one batch the original recipe, and then I wanted to make them a little heartier.

Here are the variations:
Duck Creek Cranberry Bread - adapted from Allie's recipe



ORIGINAL VERSION:
1 cup unsalted butter
2 cups sugar
4 eggs
½ cup evaporated milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
1 ½ cups raw cranberries, chopped
3/4 cup pecans, chopped



UPDATED VERSION:
1 cup unsalted butter
1 cup sugar
3/4 cup brown sugar
4 eggs
½ cup evaporated milk
1 ½ teaspoon vanilla
1 cup all purpose flour
1 cup graham flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon each of cinnamon and nutmeg
1/4 teaspoon each of ginger and allspice
1 ½ cups raw cranberries, chopped
3/4 cup pecans, chopped

Prepare pans by using non-stick spray and parchment paper. Spray, paper, spray . . .
Combine flour and salt (or flours, salt, baking soda and powder, and spices). Set aside.
In a large bowl, cream butter and sugar (or sugars) at medium speed until light and fluffy. Add eggs one at time. Add milk, vanilla, and combine. Add flour mixture and combine on low until blended. Fold in nuts and cranberries.
Portion and bake at 325 degrees until center springs back when touched (from 20 minutes for mini muffins up to an hour for a tube pan).

OLD VERSION:


NEW VERSION:


. . . so both versions are really yummy! The OG version is cakey, eggy, and has strong hints of the vanilla and tartness of the cranberry. The updated version is muffin-like, oaty, and hearty. Also very good. The added spices definitely bring out the graham flavor and I just love how the brown sugar and graham together taste like honey! So, I'd say it is a toss up! Although I am impartial, this was probably my favorite picture of the day!