I had some apples that were getting a little soft to eat so I made this bread (more like a coffee cake) to use them up. I baked a double batch in a shallow pyrex baking pan. I find that quick breads cooked in a loaf pan are almost always undercooked on the inside and too dry on the outside. For this bread, I substituted half the apples for cranberries as the recipe suggests. I also added about two teaspoons of cinnamon, a teaspoon of vanilla, and a dash of nutmeg to the batter. Finally, I sprinkled cinnamon and sugar over the top to create a crunchy crust when baked. It was delicious - very moist and the cranberries' tartness offsets the sweetness.
Here is the link to the recipe below. I got it off Epicurious but it is orginally from The Magnolia Bakery Cookbook.