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Cranberry-Apple Bread

 Cranberry-Apple Bread
"Don't wait until the Christmas season to bake these lovely little loaves," advises Patty Kile from Elizabethtown, Pennsylvania. "This quick bread is wonderful anytime, with its sweet-tart mix of cranberries and apples. The loaves freeze well, too."
24 ServingsPrep: 15 min. Bake: 35 min. + cooling


  • 2-1/3 cups reduced-fat biscuit/baking mix
  • 3/4 cup sugar
  • 5 egg whites
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup fat-free milk
  • 1/4 cup canola oil
  • 1 teaspoon grated orange peel
  • 1 cup chopped peeled apple
  • 3/4 cup fresh or frozen cranberries, chopped
  • 1/2 cup confectioners' sugar
  • 2 to 3 teaspoons orange juice


  • In a large bowl, combine biscuit mix and sugar. In another bowl,
  • whisk the egg whites, sour cream, milk, oil and orange peel. Stir
  • into dry ingredients just until moistened. Fold in apple and
  • cranberries.
  • Pour into three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with
  • cooking spray. Bake at 375° for 35-40 minutes or until a
  • toothpick inserted near the center comes out clean. Cool for 10
  • minutes before removing from pans to wire racks.
  • In a small bowl, combine confectioners' sugar and enough orange juice
  • to achieve a drizzling consistency; drizzle over cooled loaves.
  • Yield: 3 loaves (8 slices each).

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Cranberry-Apple Bread (continued)

Nutritional Facts: One slice equals 113 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 156 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.