CINNAMON APPLE & BRAN QUICK BREAD

Steps:

• 1. Heat the oven to 350°F. Grease a standard 9x5 loaf pan. Mix milk and lemon juice or vinegar togther and leave to coddle.
• 2. Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon in a medium mixing bowl.
• 3. Peel, core, and chop the apples. Toss in with the flour mixture until well coated.
• 4. Whisk the egg with the coddled milk and the oil.
• 5. Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
• 6. Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
• 7. After they are completely cooled, wrap baked loaves tightly in plastic wrap and store at room temperature. (I just use the cheapest gallon size twist-tie type food storage bags.) Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.
• 8. I've been thinking of making this with an additional 3 ounces of milk (so milk & vinegar total 1 1/2 cups) as it can get a bit dryish if not eaten within one day, which happens as several of us are obliged to be gluten or grain free, but haven't done so yet.