I’ve made this nice cozy breakfast bread several times this season.  A slice of this bread is absolutely perfect with a cup of coffee or tea on a chilly morning.  It is packed full of tart apples, juicy cranberries, and toasty walnuts – with barely enough spiced batter to hold it all together!

Apple-Cranberry Bread
adapted from AllRecipes.com

3/4 cup dried cranberries
1/2 cup spiced rum or apple juice
2 eggs
3/4 cup sugar
1/4 cup vegetable oil
1 1/2 cup flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cardamom (substitute with cinnamon if you don’t have this)
1/2 teaspoon salt
2 cups of apples, peeled, cored, and chopped
3/4 cup walnuts

In  a small bowl, cover the cranberries with the spiced rum.  Cover and allow to sit for at least 1 hour (overnight is best).  Drain and discard the liquid.

Preheat your oven to 350 degrees and grease a large loaf pan (or 4 mini loaf pans).  Set aside.

In a large bowl, beat together the eggs, sugar, and oil.  In a separate bowl, combine the flour, baking powder, cinnamon, cardamom, and salt.  Add the dry ingredients to the egg mixture, stirring just until combined.

Gently fold in the drained cranberries, the apples, and the walnuts.  Spread the batter into the prepared loaf pan(s).  Bake for 55-60 minutes for one large loaf; 40-45 minutes for four smaller loaves.