Cranberry Apple Bread
By Holly Beal

ne of my favorite things about the fall is enjoying all the seasonal produce.  Two of my favorites are cranberries and apples, and when you put them together the taste pops in your mouth!  This recipe is one that I make as soon as the cranberries become available in the stores.  I generally use Gala apples because they’re readily available, but feel free to play around with the apple type.  Others that would be great are Honeycrisp, Pink Lady, or Fuji.  Oh—and this makes two loaves, so you can keep one for yourself and give one to a friend—a perfect holiday gift!

Cranberry Apple Bread
Makes 2 loaves

Ingredients:

3 cups all-purpose flour
2 ½ cups sugar
1 ¼ cup oil
4 large eggs, lightly beaten
1 tablespoon plus 1 teaspoon vanilla
2 teaspoons cinnamon
1 ½ teaspoons salt
1 ½ teaspoons baking soda
½ teaspoon ground cloves
½ teaspoon baking powder
3 cups apples, peeled and diced into ¼-inch cubes (4-5 large apples)
1 cup fresh cranberries
1 cup chopped walnuts (optional, but I’d put them in if I were you!)

Preheat oven to 325 degrees F.  Grease two standard-size loaf pans.  In large bowl, beat flour, sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, cloves, and baking powder until well mixed.  Stir in apples, cranberries, and nuts (if using).  Pour into prepared pans and bake at 325 for 60 minutes, or until a toothpick inserted into center comes out clean.