Cranberry-Apple-Nut Bread

I am so glad that I came across this recipe. Every week I look at the cranberry bakery bread in the Publix ad, but I cannot bring myself to pay almost $5 for it! This worked out perfect because Craisins were B1G1 this week. I had apples left over from the Apple Dumplings and the rest I consider staples. I made mine in mini-loaf pans so its a portable breakfast this week. This would make a great gift-bread also. The cranberries would be festive for Valentine's Day. Another great idea for your child's teacher! Hint...my Mom would love this for those of you who have Mrs. Sumlin for your kindergarten teacher! This is quick, easy and delicious. Mix it all up in one bowl and bake. Yummy!



3/4 cup sugar
1/2 cup vegetable oil
1 egg
1 cup shredded apple (about 1 medium)
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped pecans or walnuts
1/2 cup dried cranberries
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Heat oven to 350 degrees. Grease bottom of an 8X4- or 9X5-inch loaf pan with cooking spray (I used a mini loaf pan. It makes 8).

In a large bowl, mix 3/4 cup sugar, the oil and egg. Stir in apple, flour, baking powder, baking soda and salt. Stir in nuts and cranberries. Pour batter into pan. In a small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over batter.

Bake 45 to 55 minutes (or 30 minutes for mini-loaves), or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1-1/2 hours before slicing (of course, I couldn't wait this long!)


Enjoy!



(adapted from Betty Crocker)