Orange Cranberry Bread

This recipe is from last year's Taste of Home Best Holiday Recipes magazine. I made this a few days ago and froze one loaf. It's still really moist even after freezing - I think the apple gives it a great texture.

Orange Cranberry Bread

2-3/4 c. flour
2/3 c. sugar
2/3 c. packed brown sugar
3-1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 egg
1 c. milk
1/2 c. orange juice
3 Tbs. canola oil
2 to 3 tsp. grated orange peel
2 c. coarsely chopped fresh or frozen cranberries
1 large apple, peeled and chopped

1. In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Whisk the egg, milk, orange juice, oil and orange peel; stir into dry ingredients just until blended. Fold in the cranberries and apple.

2. Pour into two greased loaf pans. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.