In today’s episode of Diary of a Sick Woman, I confess to you all that I ate, all by myself, (for all intents and purposes,) this entire loaf of bread in under 36 hours.

Listen, I’m not proud of it.

My life is a constant battle between my love of food and my desire to fit into my jeans.  Today, my jeans lost.

This apple cranberry bread was so good, so moist, so full of cinnamon, that I just couldn’t resist it.  The combination of the sweet apples and the tart cranberries, and the glaze… It was just too much fall perfection to handle like a responsible adult.

Speaking of cranberries, was there some kind of worldwide cranberry shortage this year? Usually they show up in my grocery stores right around Sept 1st, and this year I couldn’t find them anywhere (and believe me, I looked) until October 8th.

October 8th, you guys! Judas! (I’ve been watching Poldark- SO good.)

Anyway, try this one. I love breads like this that come together in minutes and taste amazing.  It’ll give you another reason to love this time of year.

Recipe adapted from Taste of Home

Ingredients:

• 1-1/2 cups all-purpose flour
• 3/4 cup sugar
• 1-1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 tablespoons canola oil
  
• 1/3 cup of vanilla yogurt (or sour cream)
• 2 cups chopped peeled tart apples + 3 tbsp sugar and 1 tsp cinnamon
• 1 cup fresh or frozen cranberries + 3 tbsp sugar and 1 tsp cinnamon
• 1/2 cup chopped walnuts (optional)

  Optional Glaze: 1 tbsp softened butter + 1 cup powdered sugar + 1 tsp vanilla + heavy milk or cream until desired drizzling consistency.

Directions:

Peel your apples and dice them into small chunks.  Mix with cinnamon and sugar and set aside.  Mix cranberries with cinnamon and sugar and set aside.

In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt;. In a small bowl, whisk eggs, yogurt, and oil. Stir into dry ingredients just until moistened (batter will be very thick).

Fold in apples, cranberries and walnuts.

Transfer to an 8×4-in. loaf pan coated with cooking spray. (I line with a parchment paper sling for easy removal)

Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.  Top with glaze if desired.  Yield: 1 loaf (16 slices).