Apple Cranberry Bread

½ c unsalted butter, at room temperature

1 ½ c sugar

3 eggs at room temperature

½ c apple juice

¼ tsp ground cinnamon

½ tsp allspice

2 c all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 large fresh apple, peeled and chopped

1 c fresh or frozen (defrosted) cranberries

1/2 c chopped pecans

Preheat oven to 350F. 

In large mixing bowl, beat the butter until smooth.  Gradually add the sugar, and continue to beat until the sugar is combined with the butter. 

Fold in eggs, one at a time at low mixer speed.

Add the apple juice and spices.

Combine the flour, baking powder, and salt while dry.

Gradually stir the flour mixture into the wet mixture.

Fold in the apple, cranberries and pecans.

Bake in two non-stick loaf pans until the loaves are golden brown and set in the center, about 35-40 minutes.  Yield: 2 loaves

Recipe provided by Anne Eacono and served at the WCGS meeting September 9, 2004.