Date:    Mon, 22 Nov 93 09:50:54 CST
From:    cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

CRANBERRY-APPLE BREAD

This vastly modified from a McDougall recipe for muffins that turned out 
pathetic rock-hard little lumps the first time I made it.  I said 'what can
I do to improve this?'.  Then the batches became so big that I ran out of
muffin pans.  The rest is history.

2 small loaves

mix together in a large bowl

4 c. whole wheat flour (or 3 1/3 plus 2/3 c white flour)
4 t. baking powder
1 t. allspice
1 t. cloves
1 t. ginger
1 T. cinnamon
2 T. arrowroot or cornstarch

mix in a separate container 

1 c. rice milk
1 1/4 c. unsweetened applesauce
1/2 c. (or less) raw honey
1 bag frozen cranberries, thawed (and chopped if you're industrious)
3 tart apples, chopped into small pieces.

Stir wet ingredients into dry ingredients, pour (scoop, actually) into
nonstick pans, and bake at about 400, until firm and tan on top.

The bread base is really nice and should work with any type of fruit, really.