Cranberry...apple? Bread

So, I saw a bag of cranberries at the store and decided to buy them and try one of the recipes on the bag. Definitely didn't expect it to turn out quite as well as it did. It's a really simple recipe (thanks, Ocean Spray!) and by modifying it just a tad, I've gotten it to be free of a lot of common food allergens. Sorry, it still has eggs. Anyway, here's the recipe:

2 cups flour (I use King Arthur's gluten-free multi-purpose)
1 cup sugar (I used brown sugar) (This recipe tends to come out more on the tart side. Definitely meant to be eaten with something sweet. If you like your bread sweeter, I'd probably add about an extra 1/2 cup to 3/4 cup or use a sweeter juice. Mine wasn't that sweet.)
1 1/2 tsp baking powder (the first time I misread this and hastily scooped out half of the baking soda I'd added on accident. Oops!)
1 tsp salt
1/2 tsp baking soda
3/4 cup apple cider
2 tbsp vegetable oil
1 egg, beaten
1.5+ cups cranberries- translation: a lot of cranberries, chopped approximately in halves...

I've dropped the grated orange peel and chopped nuts that the original recipe calls for. The apple cider is also a substitution for orange juice.

Preheat oven to 350 F. Mix all the dry ingredients together, then add oil, juice, and egg. Mix well, then add cranberries. With gluten-free flour, I usually try and add a bit more air into the batter so that it isn't so dense, but I'm not sure if it makes any difference mixing it that way. Usually comes out good, so I haven't bothered changing the way I mix things. Lightly grease 9x5 pan. Bake for 55 minutes (according to the original recipe) typically gluten-free stuff takes longer to bake. Use toothpicks to be sure. The top should get pretty brown but not super brown. My floormates and I are usually too impatient to let it cool for 15 minutes, but that's what the recipe calls for. It keeps pretty well in the refrigerator for at least a week- if it lasts that long. On a floor with lots of hungry college students, things typically don't survive for that long. Enjoy!

little note: this bread does end up on the crumbly end of breads... still trying to figure out a way to get it to stick together better. Would appreciate help on this one! (I tried making banana bread and that turned out really well, but I'm hesitant to put bananas into a cranberry bread cause I feel like that might kill the flavor a bit...)

Another little note: Adding in more eggs seemed to make it fluffier and stick together better...