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Apple Cranberry Bread Recipe
Apple Cranberry Bread Recipe photo by Taste of Home

Apple Cranberry Bread Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES: 16 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 tablespoons canola oil
  • 2 cups chopped peeled tart apples
  • 1 cup fresh or frozen cranberries
  • 1/2 cup chopped walnuts

Nutritional Facts

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.

Directions

  1. In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt;. In a small bowl, whisk eggs and oil. Stir into dry ingredients just until moistened (batter will be very thick). Fold in apples, cranberries and walnuts.
  2. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).
Originally published as Apple Cranberry Bread in Quick Cooking November/December 2002, p57

Nutritional Facts

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.

Reviews for Apple Cranberry Bread

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Nov. 28, 2013

At first, I thought I made a mistake and forgot liquid until, I folded in the apples and cranberries. Then, the batter was more manageable and perfect. Excellent !!!!!!!!!!!

MY REVIEW
Reviewed Nov. 20, 2012

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.

MY REVIEW
Reviewed Mar. 11, 2012

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.

MY REVIEW
Reviewed Nov. 25, 2011

to dry

MY REVIEW
Reviewed Nov. 19, 2011

Very dry batter - added about 1/2 cup milk. Also, reduced apple amount to about a cup.

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