Directions

Preheat oven to 350 degrees F. Grease a metal 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan with butter. In a small dish combine cranberries and apple juice or water; stir and let sit 5 minutes, stirring again after 3 minutes. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Transfer bacon to paper towels to drain. Cool then finely chop. In a large bowl whisk flour, baking powder, salt and black pepper. Whisk the eggs, milk and oil in another small bowl. Reserve 1/2 tablespoon egg mixture in a small dish for later and pour remaining egg mixture over the flour mixture. Stir together until flour mixture is moistened. In a medium bowl combine the cranberries, bacon, the cheeses, walnuts and chives; toss together then fold into the flour/egg mixture until evenly distributed (dough will be a bit sticky). Transfer dough to buttered pan and spread evenly. Brush reserved egg mixture over top of dough. Bake on middle oven rack about 55 minutes or when a thin blade knife inserted in center comes out clean. Cool bread in pan 5 minutes then loosen bread by sliding a thin knife blade along sides of pan. Turn upright onto a wire rack and cool completely. Delicious served with soup.