The beauty of this quick bread is that it makes a delicious post-meal snack. I also like to toast leftover slices and spread them with cream cheese or butter for breakfast.
—RON GARDNER GRAND HAVEN, MI
PREP: 20 MIN. • BAKE: 50 MIN. + COOLING • MAKES: 2 LOAVES (16 SLICES EACH)
2 3/4 cups all-purpose flour
2/3 cup sugar
2/3 cup packed brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg
1 cup 2% milk
1/2 cup orange juice
3 tablespoons canola oil
2 to 3 teaspoons grated orange peel
2 cups coarsely chopped fresh or frozen cranberries
1 large apple, peeled and chopped
1. In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Then whisk the egg, milk, orange juice, oil and orange peel; stir these into the dry ingredients just until blended. Fold in the cranberries and apple.
2. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
FREEZE OPTION Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw the loaves at room temperature.