Apple Cranberry Bread

Sarah made this recipe years ago and I fell in love with it instantly. I’ve made it so many times that I was forced to take a year off. Fortunately, the tradition resumes in 2009. Thanks, Sarah, for this delicious recipe. I almost always double my batch.

Ingredients

• 2 eggs
• 3/4 cup sugar
• 2 T. canola or vegetable oil
• 1-1/2 cups flour
• 1-1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 cups chopped, peeled tart apples
• 1 cup fresh cranberries
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees
2. In a mixing bowl, beat the eggs, sugar and oil.
3. In a separate bowl, combine the flour, baking powder, cinnamon, baking soda and salt; add to egg mixture just until combined. (Note: Batter will be very thick!)
4. Stir in the apples, cranberries and walnuts. **
5. Transfer to an 8-in. x 4-in. x 2 in. loaf pan coated with non-stick spray.
6. Bake for 60-65 minutes or until a toothpick inserted near the center of the loaf comes out clean.
7. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Yield: 1 loaf

** Sarah’s note: Fresh cranberries can be frozen if you don’t plan on using them shortly after purchasing. I do believe they’ll stay good in the freezer for up to 1 or 2 months. Also, this bread freezes very well. Place them in heavy-duty freezer bags, or double wrap in plastic, before freezing. Allow them to thaw completely in the bag (I don’t recommend attempting to thaw in the microwave) before serving.

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