A recipe for which patience pays off: Carrot Raisin Cranberry Bread in the November issue of the Low Carb Luxury online magazine.
The first day, just out of the oven, the texture was too crumbly and the cranberries too aggressively tart. The next day, after "settling" in the fridge, the texture was lovely and moist, and the cranberries were a nice kick in a sweet and spicy setting.
It's lovely just as it is, but butter or cream cheese wouldn't be amiss on a thick slice. It has a bit of the cache of fruitcake, but none of the stigma, and only a fraction of the work.