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Fresh Cranberries
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Seasonal Cooking - Fall
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1 of

Apple Cranberry Bread

By: Phyllis Schmalz

"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."

Rate/Review | Read Reviews (71)

1,927 Saves

Prep Time:
10 Min

Cook Time:
1 Hr

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

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

Directions

In a mixing bowl, beat the eggs, sugar and oil. Combine the flour, baking powder, cinnamon, baking soda and salt; add to egg mixture just until combined (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 nonstick cooking spray. Bake at 350 degrees F 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.

Footnotes

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.