Aloha Friday: Recipe for Always-a-Winner Best Cranberry Loaf

I came across a recipe on a food site, justonecookbook.com. I changed it around a bit and substituted some dried cranberries in place of the dried fruit mix it called for. It's now one of my favorites: Easy and tasty. Here's my changed-up recipe. (The original recipe can be found here: (http://www.justonecookbook.com/fruitcake/)

Best Cranberry Loaf

Ingredients
¼ cup water or enough to just cover dried cranberries in a small sauce pan
1 ½ cup dried cranberries
3 eggs, room temperature
¾ cup sugar
1 ½ cup flour
1 tsp. baking powder, sifted
2/3 cup (10 ½ Tbsp) butter, melted (or 2/3 cup coconut oil)

Instructions
Place cranberries and just enough water to cover them in a small sauce pan, bring to a boil, then simmer for 1-2 minutes. Set aside to cool. Preheat oven to 350 degrees F. Line a loaf pan with waxed paper or prepare pan with butter and flour. Beat eggs and sugar with a hand mixer until fluffy. Mix in the flour and baking powder, then mix in melted butter (or coconut oil). Add the cranberries and mix. Pour the mixture into the loaf pan. Bake for 40 minutes or until an inserted skewer comes out clean. Cool for 5 minutes. Remove the cake from the pan. I like to wrap the warm (not hot) loaf in saran wrap to keep it moist.

Note: If you use coconut oil instead of butter, the cake will be firmer and less moist. Both ways are yummy. It's just a matter of personal preference.