Some Cran Bread to Tide You Over

My mind is just brimming with ideas for this blog, especially as we roll into our 3rd summer (2nd full) in Montreal. Reflections on my big course this term and the project of mass education that universities have undertaken; reflections on our “settling” here and changing knowledge of the city; a few technological matters in addition to Skype, and on and on. You don’t know this, but I also owe you pictures of an anechoic chamber I visited in February.

Unfortunately, I am mired in a stack of final exams. Well, it’s not that bad. They’re doing pretty well on the whole, but my reading speed is directly tied to the quality of each student’s handwriting. Now I know how my profs must have felt, and who so few of them assigned me long-form essay-based final exams. I’ve got those exams, the process of assigning final grades (which is an industrial undertaking in itself with 200 students) and then a paper on convolution reverb to finish before I head off on the annual sojourn to Washington DC for the Weinstein Memorial Lecture next week.

So, to tide you over, here is Carrie’s Cran Bread recipe, adapted from a 47 year-old McCall’s Cookbook (complete with Technicolor-like pictures of food). We brought it over to a friend who had just had a baby, and she asked for the recipe. Whenever we type them up, they will show up here.

Carrie’s Cranberry Nut Bread


1 cup fresh cranberries (or thaw out 1 cup of frozen)
2 cups sifted flour
3/4 cup sugar
3 t. baking powder
1/4 t. salt
1/2 cup walnuts (optional)
2 eggs
1 cup milk (we use skim)
1/4 cup butter, melted
1 t. vanilla extract


1. Preheat oven to 350 degrees. Grease a 9” x 5” X 3” loaf pan. Wash cranberries, removing stems; chop coarsely.
2. Sift flour with sugar, baking powder and salt into large bowl. Stir in cranberries and walnuts (if desired).
3. In small bowl, with rotary beater or wooden spoon, beat eggs with milk, butter, and vanilla.
4. Make well in center of cranberry mixture. Pour in egg mixture; with fork, stir just until dry ingredients are moistened.
5. Turn into prepared pan; bake 55 minutes, or until golden brown on top and cake tester inserted in center comes out clean.
6. Cool in pan 10 minutes. Remove from pan; cool on wire rack. Serve thinly sliced.