Add a quarter cup of sour cream for moisture and a tablespoon of lemon juice to help it rise. You can use this as the base for adding cranberries or other things in the bread as well, but it works well as just a bread reciipe. The smaller the loaf pan the better (I have a 8"x4" glass one that works well). It stores in the fridge for almost a week.
Looks good - thanks!