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Cranberries lend a burst of tart flavor and bright color to this quick bread sent in by Phyllis Schmalz of Kansas City, Kansas. Dotted with crunchy nuts, slices of the moist loaf are good for breakfast with a cup of coffee or as a snack anytime of the day.
This recipe is:
Diabetic Friendly
Nutritional Analysis: One slice equals 140 calories, 5 g fat (1 g saturated fat), 27 mg cholesterol, 143 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.
Originally published as Apple Cranberry Bread in Quick Cooking November/December 2002, p57
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Reviewed on Nov. 20, 2012 by smstillinger
This is a very tasty bread. When it's all mixed up, it's more like crumbles than batter. I just pressed it into the loaf pan and it baked up fine. Very moist and flavorful.
Reviewed on Mar. 11, 2012 by Darwain
I've made this recipe, there's no mistake or missing in the recipe, it turns out really great. All my guests and family LOVES this recipe. yes this batter is very thick but that's okay as long as put fruit and nuts and fold it, then put in the pan and the baking would do the work. it's very lovely recipe. I put frozen cranberries in the batter no need to be thawed.
Reviewed on Nov. 25, 2011 by twodogs16
to dry
Reviewed on Nov. 19, 2011 by maddiesean
Very dry batter - added about 1/2 cup milk. Also, reduced apple amount to about a cup.
Reviewed on Jun. 26, 2010 by blest2bemom
I agree with mamafreak, there is no reason this recipe is wrong. I cannot count how many times I have made this bread. It's a family favorite and I even give it away as gifts and I always get recipe requests. I recommend trying it again and really paying attention to the recipe. It's a no fail recipe. The dough is heavy and thick but it should never be crumby at all, I think that they might have missed an ingredient or two. I am baffled that it hasn't work for jenjen1177, quinton1 and jamieswin. Try it again!!
Reviewed on Jan. 16, 2010 by Windwisprd
I pulled this from the magazine a few years ago, the only difference is are that the original recipe had 1 egg & 1/2 tsp salt. I grate my apples since it's just faster/easier for me. Really like that you can taste the apple (unlike some other recipes) & the cranberries are nice and tart. This is not an overly sweet nor doughy recipe. Very good.
Reviewed on Dec. 07, 2009 by jenjen1177
This was disappointing. As other cooks said, the batter was so dry (crumbly) I had to add water. The bread has a grainy, cornbread-type appearance. The one good thing is that it turns out moist and yummy. It reminds me of cherry pie. I don't think I will make it again, though, because of the difficulty in preparing it.
Reviewed on Nov. 26, 2009 by jamieswin
I found that I needed to add some water to it in order to make it moist enough to spread into the pan.
Reviewed on Nov. 15, 2009 by mxzsnogrl
I used extra apples than what the recipe called for and it was excellent. It is now my husbands favorite bread!
Reviewed on Feb. 17, 2009 by nanellen49
I have used this recipe several times and it always comes out great however before adding cranberries I soak them in 1/4 cup orange juice and add mixture . I always use a combo of macintosh and courtland apples. This is soooo good Nanellen
Reviewed on Oct. 07, 2008 by mamafreak
Not sure what would have gone wrong with quinton1's recipe because I have made this bread many times and it is my absolute favorite! (I can eat the whole loaf myself) I know that the batter is very, very thick and lumpy but it shouldn't be crumbly. I would suggest giving it another try because when it turns out the way it should it really is soooo delicious!
Reviewed on Mar. 02, 2008 by quinton1
There must be something missing from this recipe.I was very dissappointed.The batter was like cookie crumble.This recipe was the worst one I ever made from taste of home.I usually have great results with their recipes,not this one,
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