I love to take advantage of the wonderful citrus fruits form our state. These lovely loaves have a refreshing orange zip. I make them for our church's Christmas bazaar bake sale, and they don't last long!
-Norma Poole, Auburndale, Florida
This is one of the recipes I included in a cookbook I put together after my grown children kept calling home to ask how to make some of their favorite dishes. What a wonderful experience that was, gathering my mother's and my own recipes plus those from friends and family. My daughters and some of their friends did some artwork for it, and we now have a book we are proud to share!
I converted a basic sweet dough into this incredible, apple-filled pull-apart loaf. The results are anything but basic. It takes time, but I guarantee it's worth it. You can choose one of the sauces, but using both is twice as tasty.—Gina Nistico, Milwaukee, WI
I've been making this bread for many years. It smells so good in the oven and tastes even better. I make bread almost every Saturday, and it doesn't stay around long with our sons home from college in the summer.
This nicely spiced caked, with chunks of apple and a hint of ginger, cinnamon and nutmeg, always wins raves. I like it best served warm with a dollop of whipped topping. It freezes well, too.
—Pam Blockey of Bozeman, Montana
Pens June Mullins of Livonia, Missouri, "A friend brought a loaf of this bread to a ladies' church meeting at my house. It was still warm from the oven - what a mouthwatering aroma! My family likes the nutty texture and fresh apple flavor."
With this recipe from Ron Gardner of Grand Haven, Michigan, you can enjoy two moist loaves of bread that are packed with the zesty taste of cranberries and orange peel. TIP: “I suggest serving slices toasted with butter or cream cheese,” Ron recommends.