I really like this recipe, and have made it several times now. It works well with all sorts of apples, including mushy ones. It is terrific for using up apples that my family won’t eat as hand fruit. Some reviewers have complained that the dough is too dry. I find that much of the moisture in the recipe comes from the juice of the apples. The overall moisture level of the dough will depend on how juicy the apples are, how small the apple chunks are and how long you stir them in the sugar and oil. The more you stir, the more moisture is drawn out. The recipe still comes out fine, even if the dough is very stiff. If you are looking for a fine-grained bread like a banana nut bread or zucchini bread, cut the apples to 1/8 to ¼ inch cubes, and coarsely chop the cranberries. I pulsed them briefly in a food processor. (I only recommend chopping the cranberries if they are fresh and firm.) The dough will be moist and pourable if you go this route. If you want something with big, moist chunks, leave the cranberries whole and cut the apples to ¼ to ½ inch cubes. In this case, the dough will be stiff and you will have to spoon it into the pan. I usually double the recipe, so that I can use an entire bag of cranberries.
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I really like this recipe, and have made it several times now. It works well with all sorts...