Cranberry Bread

• 2 c. unsifted flour
• 1/2 c. firmly packed light brown sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. cranberry-apple juice
• 1/4 c. vegetable oil
• 1 large egg, lightly beaten
• 1 tsp. vanilla extract
• 1 c. fresh cranberries, coarsely chopped
• 1/2 c. chopped walnuts

1. Heat oven to 350u0b0.
2. Grease an 8 1/2 x 4 1/2-inch loaf pan. In a large bowl, combine flour, brown sugar, baking powder and salt.
3. Stir in juice, oil, egg and vanilla just until blended. Fold in cranberries and walnuts.
4. Spoon into greased pan.
5. Bake 55 to 60 minutes or until center springs back when lightly pressed with finger.
6. Cool bread in pan on wire rack 10 minutes.
7. Turn out onto rack and cool completely.
8. Makes 10 servings.

flour, brown sugar, baking powder, salt, cranberryapple juice, vegetable oil, egg, vanilla extract, fresh cranberries, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=417443 (may not work)