Hi! I just made this recipe using frozen cranberries and by the time I was done cutting and lightly chopping them, they thawed a bit. The end result was that cranberries changed the batter’s color (and not in a good way).

If I make this again I’s use fresh only. Or, get everything ready first, then quickly pulse cranberries in a food processor and add at the last minute to the flour mixture to prevent or greatly reduce discoloration.

I haven’t tested it that way. This is a very dense bread dough (lots of fillers–nuts, fruit, etc.), so you need lots of lift. You might have a slightly squatter loaf, if that’s okay with you?