This turned out great! The Cranberry Bread recipe on page 21 of Issue #57 - November 2008 - calls for a 12 ounce bag of cranberries, but I had the Costco 3-pounder bag in the freezer. Twelve ounces is about a generous 2-cup. Don't they look pretty? The recipe went together easily - the brown sugar gave it a pretty ginger color and the Turbinado (Sugar in the Raw) sugar is an option really worth adding. I also used three 2 1/2 cup loaf pans (the 5 3/4" x 3 1/2" size). Not only did it shorten the baking time (40 minutes), but enabled me to eat one, freeze one, gift one tomorrow. T is no big fan of the cranberry, but he liked this. Surprisingly it doesn't taste that cranberry-ish. It looks and tastes more like slightly-sour cherries. So holiday-festive looking, too -- it would make a great gift.
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