I have made the loaf twice. The 1st time I chopped the dried cranberries as directed and used the vanilla/almond extracts. I took out of oven at 50 minutes as the toothpick came out clean but the loaf was underdone in center third. (Put the uncooked residue in hamburger former and divided into thirds and re baked as biscotti). 2nd time around I used whole dried cranberries and baked 60 minutes and used Fiori di Sicilia as flavoring. This time the loaf was a bit dry. Plan to make again with the berries pulsed in the food processer and removing at 55 minutes. Should be just perfect. I expect the pulsed berries add extra moisture. Both extracts seem to work well. AJT

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