This bread is made rather unconventionally. The butter is cut into the dry ingredients (think pie crust method) which I did in the food processor, and then the wet ingredients are blended in (done in the Kitchen Aide).
Pour into a prepared pan. I used one of those new-fangled baking sprays, which is a combination of fat and flour. Alternately, simply grease and flour the pan.
Production notes: I followed this recipe exactly, except I accidentally bought dark rather than light raisins. And I also did not chop the cranberries, a tedious and unnecessary task. To prevent the cranberries and raisins from sinking to the bottom of the batter, lightly flour them before adding. This would be excellent if you substitute the raisins (I am not a fan) with a cup of chopped walnuts.