1 serving
|
Amount |
|
Measure |
|
Preparation |
|
1 1/2 |
|
cups |
|
all-purpose flour |
|
1 1/2 |
|
t |
|
baking powder |
|
1/2 |
|
t |
|
salt |
|
3/4 |
|
t |
|
cinnamon |
|
1/2 |
|
t |
|
nutmeg |
|
1/8 |
|
t |
|
cloves |
|
1/2 |
|
cup |
|
butter or margarine , softened |
|
3/4 |
|
cup |
|
brown sugar , dark brown |
|
2 |
|
|
|
eggs |
|
1/3 |
|
cup |
|
milk |
|
3/4 |
|
cup |
|
cranberries , coarsley chopped |
|
3/4 |
|
cup |
|
apple , finely chopped |
|
3/4 |
|
cup |
|
walnuts , chopped |
|
|
|
|
|
-----glaze----- |
|
1/2 |
|
cup |
|
powdered sugar |
|
2 |
|
t |
|
milk |
Preheat oven to 350 degrees F. To make bread, combine flour, baking powder, salt, cinnamon, nutmeg, and cloves in a large bowl until well blended. In another large bowl, beat butter and sugar until light and creamy. Beat un eggs, one at a time, until well blended. Alternately beat flour mixture and milk into butter-and-sugar mixture, beginning and ending with the dry ingredients. Stir in cranberries, apples, and walnuts until just combined.
Turn into greased and floured 9x5-inch loaf pan. Bake about 50 minutes, or until a wooden pick inserted in the center comes out clean. Cool bread 10 minutes in the pan on a wire rack. Remove loaf from pan and cool completely on rack. To make glaze, combine confectioners' sugar and milk in a bowl until smooth. Drizzle over bread.