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.
CHANGE SERVING SIZEloaf
- 3/4 cup sugar
- 1/2 cup canola oil
- 1 egg(s)
- 1 cup apple(s) shredded or finely shopped (about 1 medium apple)
- 1 1/2 cup flour all purpose
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup cranberries chopped
- 1 tbsp sugar
- 1/2 tsp cinnamon
- Optional Glaze
- 1/2 cup confectioners' sugar
- 2 tbsp half and half or milk
- Heat oven to 350 degree F. Grease bottom only of an 8 x 4 inch loaf pan
- In large bowl, mix 3/4 cup sugar, the oil and egg.
- Stir in apple, flour, baking soda, baking powder and salt. Stir in cranberries.
- Spoon batter into pan.
- In small bowl, mix 1 Tablespoon sugar and the cinnamon; sprinkle over batter.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes. Remove from pan and cool completely on wire rack before slicing.
- For glaze, combine confectioners sugar and half and half or milk, drizzle over bread.