1 cup butter, softened
1 cup white sugar
1 cup light corn syrup
1 cup white vinegar
2 eggs
1/2 cup canned cranberries
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup dry bread ingredients
1/2 cup white sugar
1 cup buttermilk
2 cups fresh peach wedges, quartered
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and sugar until smooth. Add the corn syrup, vinegar, eggs and fresh cranberry juice. Mix together, then stir in the flour, baking powder and salt. The dough will be pretty sticky. Lightly oil a large bowl, put the dough in the bowl. Turn out onto a lightly floured surface, and kneed until well done, about 3 minutes.
Roll out onto a cookie sheet, and divide the dough in two equal pieces. Press two pieces of dough together into rounds. Roll the rounds out with a fork, and then cut each piece into thirds.
In a small bowl, whip together the buttermilk and browned spices until smooth, then stir into the buttermilk mixture. Fold the dough into the greased and floured loaf pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until lightly browned and soft. Cool bread for a few minutes on a wire rack, then turn out onto a warm serving platter and let cool on a wire rack.
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