Friday, November 9, 2007

Signs of Autumn


It's about this time of year that I start anxiously awaiting the arrival of fresh cranberries at the grocery store. And as soon as they pop up, I start buying--usually a couple packages at a time--so that I'll have plenty on hand to bake my popular "Apple Cranberry Bread." Bursting with fresh apples and tart cranberries, this bread is as delightful as it looks in the pictures above. Originally found in a copy of "Quick Cooking" magazine (now called
"Simple and Delicious") around 5 or 6 years ago, I immediately knew this recipe would be a keeper. Every time I bake it, I always make at least 2 loaves, and sometimes if I'm feeling especially adventurous, 3 or 4 loaves. A loaf of this bread makes a great, inexpensive Christmas gift, and here's the icing on the cake: it's healthy!! As tasty as quick bread is, one of my pet peeves is bread recipes that are maxed out with vegetable oil, eggs and sugar. This one has minimal amounts of those ingredients, and yet still turns out moist and delicious.
Apple Cranberry Bread
  • 2 eggs
  • 3/4 cup sugar
  • 2 T. canola or vegetable oil
  • 1-1/2 cups flour
  • 1-1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups chopped, peeled tart apples
  • 1 cup fresh cranberries
  • 1/2 cup chopped walnuts (optional)

In a mixing bowl, beat the eggs, sugar and oil. In a separate bowl, combine the flour, baking powder, cinnamon, baking soda and salt; add to egg mixture just until combined. **Note-Batter will be very thick! Stir in the apples, cranberries and walnuts.

Transfer to an 8-in. x 4-in. x 2 in. loaf pan coated with non-stick spray. Bake at 35o degrees for 60-65 minutes or until a toothpick inserted near the center of the loaf comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf

**Note--Fresh cranberries can be frozen if you don't plan on using them shortly after purchasing. I do believe they'll stay good in the freezer for up to 1 or 2 months. Also, this bread freezes very well. Place them in heavy-duty freezer bags, or double wrap in plastic, before freezing. Allow them to thaw completely in the bag (I don't recommend attempting to thaw in the microwave) before serving.

6 comments:

Rebecca said...

I LOVE this bread! I make it every year now as well. I think I first tasted it at that Home Accessories party at your apartment. I couldn't stop eating... which is really something because I'm not all that into quick breads. DELICIOUS, two thumbs up on this one.

Ben and Anna said...

Thanks for the recipe! I can't wait to try it--hopefully I can find the time to make it this week. I have been wanting a good cranberry bread recipe.

emily said...

This recipe sounds great! I love baking breads, and I also have a serious thing for cranberries. Thanks for sharing! I think I'm going to make it and take it to Arkansas to wow Travis's family at Thanksgiving!!

Sarah said...

Thanks for all the positive comments, everyone!! Let me know what you think of the bread, Anna and Emily.

Mickey said...

I also love this recipe, though I haven't tried making it yet myself. This would be a good thing to bake, then freeze ahead and bring to the holiday gathering.

emily said...

I made this bread today!! It was SOOOO tasty. Plus, it made my house smell really yummy. I made 2 loaves because I figured I would love it. Thanks for sharing the recipe. I can tell this one is going to be a family favorite!