Apple Oat Cranberry Quick Bread

This is a quick bread that uses Granny Smith apples. It's fairly moist but a thick slice is high in sugar (if sliced into 12 slices, each slice will have almost 24 grams sugar). This can be lessened by cutting thinner slices, cutting the thick slice in half or cutting back the sugars by one-third. The shredded apples keep the bread soft and moist, and it freezes well. Slathered in rich, sweet, creamery butter, it's heaven on earth!

1 1/2 cups all-purpose flour

1/4 cup whole wheat flour

1 tablespoon arrowroot flour (optional but improves texture)

1 tablespoon flax meal

¾ cups old fashioned oats

1 tablespoon maple syrup

1/2 cup white sugar

½ cup brown sugar

1/2 teaspoon ground cinnamon

½ teaspoon allspice

½ teaspoon nutmeg

2 eggs

1/2 teaspoon baking soda

1/4 teaspoon baking powder

3/4 teaspoon salt

1/2 cup canola oil

1 teaspoon vanilla extract

1/3 cup half and half

Juice of one lime or half a large lemon

1 1/2 cups shredded unpeeled Granny Smith or similar apples (about 2 medium)

1/2 cup finely chopped walnuts

1/3 cup dried cranberries

DIRECTIONS
Preheat oven to 350° Fahrenheit.
Line bottom of standard loaf pan with parchment paper. Grease and flour sides
Coarsely shred the apples and mix with lime or lemon juice
Whisk flours, flax, oats, salt, spices, baking soda, nuts, cranberries, baking powder, in another large bowl just to combine. Whisk eggs, oil, half and half, granulated sugar, maple syrup, brown sugar, and vanilla in a large bowl until pale and smooth. Add the shredded apple and lime juice to the egg mixture. Stir to combine. Add that to the flour (all at one go) and mix, using a wooden spoon until just combined. Pour batter into prepared pan.
Bake until a tester inserted into the center comes out clean, 60-65 minutes. Transfer pan to a wire rack and let bread cool in pans 15 minutes; turn out bread onto rack and let cool completely. Slice evenly to give 12 slices.