Apple Cranberry Bread

Today I am looking out on a winter wonderland! We are in the midst of a blizzard that has dumped an amazing amount of snow as far as the eye can see. One of those days to sit by the fire with a hot cup of tea and a slice of warm Apple cranberry bread.

We still have apples in the refrigerator from our fall harvest which are in surprisingly good shape – the one I munched on while making this bread wasn’t fresh from the tree, but still crisp and sweet. We also were given a large quantity of cranberries from a local bog, so it seemed like a good use of the two to put them together in a quick bread. We are always looking for different morning snack ideas to serve at our community work time break.  I tried a couple of different recipes and actually left the peels on the Apple’s to give the breads a little more texture. Here is one variety that I thought the most flavorful and moist.

 

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Apple Cranberry Bread
SERVINGS
1loaf
CHANGE SERVING SIZE
loaf
COOK TIME
45-55minutes
PREP TIME
READY IN
10minutes

Ingredients

Instructions

  1. Heat oven to 350 degree F. Grease bottom only of an 8 x 4 inch loaf pan
  2. In large bowl, mix 3/4 cup sugar, the oil and egg.
  3. Stir in apple, flour, baking soda, baking powder and salt. Stir in cranberries.
  4. Spoon batter into pan.
  5. In small bowl, mix 1 Tablespoon sugar and the cinnamon; sprinkle over batter.
  6. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean.
  7. Cool 10 minutes. Remove from pan and cool completely on wire rack before slicing.
Optional Glaze
  1. For glaze, combine confectioners sugar and half and half or milk, drizzle over bread.

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