Recipe: Cranberry Apple Bread

Cranberry-Apple Bread
Source: Parnets magazine, November 1986
Makes 1 loaf

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon, ground
1/2 tsp nutmeg, ground
1/8 tsp cloves, ground
1/2 cup butter or margarine, softened
3/4 cup dark-brown sugar
2 eggs
1/3 cup milk
3/4 cup coarsley chopped cranberries
3/4 cup finely chopped apple
3/4 cup chopped walnuts

GLAZE
1/2 cup confectioners' sugar
2 tsp milk

Preheat oven to 350 degrees F.

To make bread, combine flour, baking powder, salt, cinnamon, nutmeg,
and cloves in a large bowl until well blended.

In another large bowl, beat butter and sugar until light and creamy. Beat in eggs, one at a time, until well blended.

Alternately beat flour mixture and milk into butter and sugar mixture, beginning and ending with the dry ingredients. Stir in cranberries, apples, and walnuts until just commbined. Turn into greased and floured 9x5-inch loaf pan.

Bake about 50 minutes, or until a wooden pick inserted in the center comes out clean.

Cool bread 10 minutes in the pan on a wire rack. Remove loaf from pan and cool completely on rack.

To make glaze, combine confectioners' sugar and milk in a bowl until smooth. Drizzle over bread.