Cranberry Apple Walnut Quick Bread

The 3x6-inch pan creates a nice size slice.

Use 3x6-inch pans to create two loaves.

The perfect autumn bread. Laden with nuts and dried cranberries, this bread is filling and sweet. Easy to mix up. Great with black coffee. 

Cranberry Apple Bread

¾ cup sugar
½ cup oil
1 egg
1 apple, cored and grated (with or without peel)
1 ½ cups unbleached white flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup chopped walnuts
½ cup dried cranberries
1 tablespoon sugar
½ teaspoon cinnamon

Heat oven to 350 degrees F. Grease one 8x4 or two 3x6-inch pans. Use a wire whisk to mix sugar, oil, and egg. Stir in grated apple, flour, baking soda, baking powder, and salt with a wooden spoon. Fold in walnuts and cranberries. Pour into pan(s). Mix 1 tablespoon sugar and cinnamon in a small bowl. Sprinkle over batter. Bake 40 to 45 minutes for 3x6-inch pans, 45 to 55 minutes for 8x4-inch pan or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pan, then turn out onto a wire wrack to cool. Cool before slicing (if you can wait). Yield: 1 or 2 loaves