Cranberry Ribbon Loaf

Fall also means cranberry season. I had some cranberries in the fridge, and I was looking for something to make with them. I remembered this idea for a cranberry ribbon loaf, which sounded nice, and decided to try a combination of this and my own ideas. It turned out great. This loaf is soft and very moist. It is certainly sweet enough that you don't get that lip-puckering tart cranberry bite. It is a lot like banana bread, but with cranberries instead of bananas. It also gets some flavor and texture from the addition of coconut, though this could probably be omitted if you wish. Chopped walnuts may be a nice addition instead. The cranberry is swirled into the batter. Not only does this make for a pretty presentation, it also blends the tart cranberries with the sweet loaf, so you get a bit of each in every bite. 

Cranberry Ribbon Loaf
LOAF
2 1/2 cups all-purpose (plain) flour
1 cup granulated (white) sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup sweetened shredded coconut
3/4 cup milk
1/2 cup orange juice
1 large egg
3 Tablespoons oil
CRANBERRY FILLING
2 cups coarsely grated cranberries (fresh or frozen)
1/4 cup packed brown sugar
1 Teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch ground cloves

CRANBERRY FILLING: Stir all ingredients together.
LOAF: Preheat oven to 350◦F. Grease or line a 9x5 inch loaf pan.
In a large bowl, combine the first five dry ingredients. Add remaining ingredients and beat for a minute. 
Spread 1/3 of the batter in the prepared pan. Spread with 1/2 of the cranberry mixture. Spread another 1/3 of the batter, the remaining cranberry mixture, then the remaining batter. Gently swirl the batter using a butter knife. 
Bake for about one hour, until a toothpick inserted in the center comes out clean. Cool in the pan for five minutes, then remove to cool completely. This slices better after a day or so, if you can wait that long!