Fall Favorites: Cranberry Bread

This is a modified version of a recipe from the VitaMix cookbook my family got years ago.  The tangy cranberries are a great contrast to the sweetness of the bread and the lemon undertones add a very nice touch.


  • 1 egg
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 cups flour (can be partially whole wheat, if you’d like)
  • 1 cup fresh cranberries, washed and picked over to remove the icky ones


  1. Preheat oven to 350°.
  2. Combine the egg, lemon juice, water, shortening, and sugar and mix well.
  3. Add the dry ingredients and blend.
  4. Fold in the cranberries.
  5. Pour into a greased loaf pan and bake at 350° for about an hour or until lightly browned on top and a toothpick inserted near the center comes out clean.

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