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APPLE-CRANBERRY-PECAN BREAD

The Bounty Of Central Florida by Valerie Hart

Yield: one 9 1/2 X 5 1/2 inch loaf

1 cups sifted all-purpose flour
1/4 teaspoon salt
1 scant teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup butter
1 cup granulated sugar
1 extra large egg
1 cup chopped, pared Granny Smith apples (2 medium sized)
1/4 cup dried cranberries
1/4 cup chopped pecans
1/2 cup whole 4% milk


1. Preheat oven to 350°.

2. Sift flour, baking soda, baking powder, salt and cinnamon. Set aside.

3. Cream butter and sugar on high speed of an electric mixer until white and fluffy

4. Add egg on medium speed, beating until light.

5. Peel and chop apples with the cranberries and pecans in a food processor. Add to the batter.

6. Add the milk in thirds, alternating with the flour mixture.

7. Stir the batter with a spatula until evenly combined.

8. Spoon into a greased loaf pan. Bake 45 minutes to 1 hour, or until a toothpick comes out "clean"

9. Serve warm or freeze. Defrost and reheat, covered tightly in foil, for 1/2 hour at 250°.