Apple Cranberry Nut Bread

This a right tasty and textural quick bread.  Heavy on the tart from the cranberry and lightly citrus with a hint of spice.  Perfect for a mid-winter snack or breakfast.  Stupid simple to make.  The hardest task is peeling and dicing the apples.  

Apple Cranberry Nut Bread

• 1 16 oz bag fresh cranberry
• 1 1/2 c whole walnut
• 1 1/2 c diced granny smith apple
• 4 c flour
• 1 c sugar
• 1 c brown sugar
• 3 t baking powder
• 2 t salt
• 1 t baking soda
• 1 t cinnamon
• 1 1/2 c orange juice
• zest from 1/2 orange
• 1/4 c vegetable oil
• 2 eggs beaten

Preheat oven 350F.

Place walnuts in a food processor and pulse a couple of times to break them up.  Add cranberry and pulse a few times until coarsely chopped.  Set aside.

In stand mixer add sugars, orange juice, oil and eggs beat until well combined.  Add baking powder, baking soda, zest, and cinnamon.  Stir lightly.  Fold in flour until just combined.  Fold in cranberry and nut mixture until just combined.  Fold in diced apples.

Spray 2 9X5 loaf pans with nonstick spray (or spray 8 mini-loaf pans).  Bake 55 minutes until full size loaf tests clean with a toothpick.  40-45 minutes on the mini-loaves.  Cool 15 minutes and then remove from pan and finish cooling on a wire rack.