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Apple, Orange and Cranberry Bread

By Lynnette Scofield of William Henry Miller Inn
When we first opened the Inn, I found a cookbook that we’ve used so much, it is now falling apart. The book, Easiest and Best Coffee Cake and Quick Breads by Renny Darling, is full of easy and delicious recipes.
This bread has been “tweaked” from her original recipe because we seem to never have raisins on hand and, due to allergies, we never use nuts.
It’s easy. It can be in the oven in ten minutes and the house will smell just lovely while it’s baking. Who can ask for anything more?

Ingredients:

  • 1 apple (peeled, cored and sliced)
  • 1/2 medium orange (cut into 6 pieces with seeds removed)
  • 1 cup dried cranberries
  • 2 eggs
  • 1/2 cup oil
  • 1/2 cup orange juice
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon lemon juice
  • 3/4 cup sifted powdered sugar

Instructions:

  1. In the bowl of a food processor, place first 8 ingredients. Blend for 30 seconds.

  2. In a large bowl, stir the remaining ingredients together. Add the fruit mixture and stir until just moistened. Divide batter among 5 greased mini loaf pans. Place pans on a cookie sheet and bake for 30 minutes at 350 (or until the beloved toothpick comes out clean)
    Cool and feel free to glaze with lemon glaze.

  3. For a lemon glaze, blend together lemon juice and powdered sugar and pour over bread.

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