I got the recipe for Apple Cranberry Bread from Sarah years ago and it’s one of the first dishes that has become a seasonal tradition for me. I borrowed a few mini-loaf pans (so cute!) and learned that little loaves bake much faster than big loaves (imagine that). And yes, you are still looking at the Prairie Box even though tonight it resembles Needs More Butter.

Apple Cranberry Bread

2 eggs
3/4 cup sugar
2 T. canola or vegetable oil
1-1/2 cups flour
1-1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
2 cups chopped, peeled tart apples
1 cup fresh cranberries
1/2 cup chopped walnuts (optional)

In a mixing bowl, beat the eggs, sugar and oil. In a separate bowl, combine the flour, baking powder, cinnamon, baking soda and salt; add to egg mixture just until combined. (Note: Batter will be very thick!) Stir in the apples, cranberries and walnuts.

Transfer to an 8-in. x 4-in. x 2 in. loaf pan coated with non-stick spray. Bake at 35o degrees for 60-65 minutes or until a toothpick inserted near the center of the loaf comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf