Cranberry Apple Bread

Now that November is here, a familiar fruit has again made its appearance in the produce section of the grocery store: cranberries! We love cranberries at our house. Our Thanksgiving table always has plates of sliced jellied cranberry sauce from a can (every kid's favorite!), and crystal dishes filled with homemade whole berry sauce and fresh cranberry-orange relish. Those beautiful, deep red berries with their tart flavor lend a refreshing contrast to the rest of a turkey dinner. Fresh cranberries keep well in the refrigerator and last even longer in the freezer. I often stock up on them so I can enjoy delicious baked goods long after the holidays are over. Sometimes I add them to apple crisp or pie, or I use them in muffins. One of my favorite recipes using the tangy fruit is cranberry apple bread. This delicious treat is perfect with your morning coffee or afternoon tea.

Cranberry Apple Bread

2 Cups peeled, chopped apples
2/3 Cup sugar
2 Tablespoons vegetable oil
1 egg
1 1/2 Cups all-purpose flour
1 1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1 Teaspoon cinnamon
1 Cup fresh or frozen cranberries
1/2 Cup chopped walnuts

Preheat oven to 350 degrees.
Grease an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan
Combine apples, sugar, and oil in a medium mixing bowl.
Add egg, mixing well.
Combine dry ingredients in a separate bowl.
Add dry ingredients to apple mixture, mixing just until moist.
Stir in cranberries and walnuts.
Spread batter in loaf pan, and bake 1 hour, or until a toothpick inserted into center comes out clean.
Makes one loaf.