Reviewed: Nov. 13, 2007

I double all of my recipes and I have found that if the batter seems too stiff I add a couple more eggs. This is what I did with this recipe and it came out beautiful. Another plus to this recipe is that it only takes a scant half four to bake! It is a eco friendly recipe. My family loved it as I am sure yours will too. Also If you use graham flour or whole wheat flour sometimes your recipe will be crumbly and dry. So maybe you should use white or add an egg or two like me.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CatherineHuffman

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2007

I agree w/other reviewers - quite dry and crumbly at first. I soaked the apples and cranberries in 1/3 c. apple cider and when I added it to the mix, crumbs became batter. Very very fruit-laden batter. Also, baked for about 50 minutes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KnuttyKnitter

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 4, 2007

I used a lot of information from earlier reviews...such as waiting to mix the apples with the dry ingredients so they'd give up some of their juices, except I didn't wait 15 minutes, it was more like 5. This has a really good flavor. I'm glad I chopped the apples up pretty small or I think it would have been harder to cut. I added a touch of salt like someone else suggested but that might make it brown too quickly on the outside because that appeared to be a problem. This is definately better than fruit cake. It would be perfect if it stayed together better.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2007

Good

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

angela02830

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2007

This bread was fabulous. Made it for a church function and it was a hit. I made the following modifications: 2 whole chopped apples (peeled and cored, of course) rather than just 2 cups. 1 and a half cups of cranberries (for that extra kick!) Splenda for baking, which is half splenda, half sugar. The moistness and the sweetness come from the apples. I love that there is so little fat in this recipe. This is a keeper!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tarainga

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2007

I like this recipe very much. It doesn't make a typical batter...pretty thick & needs to be spread out in the pan, but I didn't alter the recipe at all & the end result was very good. I LOVED the texture, very moist & dense & loaded w/ fruit & nuts. The cranberries make it pretty for the holidays & I think it's a great alternative to fruitcake. It does need a little "something", however. Next time I'll try adding 1/4 - 1/2 t. of salt & maybe a little vanilla.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

marlakay

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Tomball, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2007

Tried this for the first time this holiday season; it is delicious! Gave it as mini-loaves to teachers, etc., and got rave reviews.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PORTIANAY

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

Living In: Winchester, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2006

I made this bread for Christmas dinner, and had rave reviews. In fact, my grandmother _told_ me that I would be making it again today for her to take home. It was a very moist and yummy bread. Our family loves the tartness of cranberries with the sweetness of the bread. After reading previous reviews, I let the apples and sugar sit while I mixed the dry ingredients, and then added the oil and egg. Also, I added a little extra cinnamon, and some nutmeg. Wonderful recipe! Will be making this often.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Lex

Cooking Level: Intermediate

Living In: San Bernardino, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2006

Very good and moist but did soak the cranberries in the sugar for 5-10 mins to create juice and added it all.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reda B

Cooking Level: Intermediate

Living In: Minden, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2006

I doubled the recipe so I could put in a bundt pan. It came out wonderful!!! I have given this recipe to several people and they loved the tartness of the cranberry. I first thought it was dry and was wondering how it was going to turn out, but it was great! thanks for sharing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2006

Yummy flavor but it didn't stay together well. I had to serve it in pieces instead of slices. No one minded it though because it was very tasty! :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

blessedmommy

Cooking Level: Intermediate

Home Town: Groton, New York, USA

Living In: Rochester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2006

After reading the reviews-I decided also to add orange juice to the batter-juice and zest from one orange-also added 1 tsp vanilla-and doubled the sugar-when done I poked holes in top of {cake} and poured on a hot orange syrup which made it so moist-was wonderful- the orange syrup I just cooked on top on stove-1 cup sugar and juice and zest of one large orange,cook about five minutes and pour on warm cake-also chopped the cranberries before adding to apples-thanks for a good one!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ireland_green

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2006

Having read the other reviews, I was not surprised to find the batter VERY dry. The addition of about 1/2 c water a T at a time was necessary. I really didn't measure my cinnamon, just added it until it looked good. The end product was a FANTASTIC full-flavored moist muffin. I took them to a family Thanksgiving dinner ad the raved about them. the cranberr/apple combo was glorious. No additional sugar was required and the cranberries were a pleasant contrast to the sweet Empire apples. I will use this recipe again and again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Trixi M

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2006

Followed this recipe to a T and it was drier than a bone. The apples were not soft and the top of the bread was brown, very tasteless to boot. I used Granny Smith apples. Dont know what the problem was but I definetly won't be making this again, threw the whole loaf in the garbage.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AMDYNZEE

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2006

Excellent recipe. I went a bit heavier on the apples and used half whole wheat flour. Left out the nuts. Came out great--moist, crunchy on top. Would also be good as muffins.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mr/mrs z

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2006

I really enjoyed this bread. It was moist and very tasty!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 22, 2006

I am not a very experienced baker, but I love cranberries, so I decided to try this bread. Thought it was a little odd that there was barely enough batter to stick the berries, apples, and nuts together. But it came out great! Not too crumbly (or not any more so than you'd expect). I made it once using frozen cranberries and another time using dried ones that I soaked for a while to rehydrate them; the dried cranberries made it a little sweeter so it might be best to use those if you don't like the tartness of fresh ones.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Dulcinea47

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2005

The dough was moist enough, but biting into bitter/tart cranberries was very unpleasant! Maybe chopping them would help.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PADDICKK

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2005

Make this only to make your kitchen smell good, but don't feed it to anyone. It was so terribly bland and the fruit didn't mesh and taste the way I thought they would. This needed a lot more sugar than the recipe calls for. Also, the inside of the bread fell away from the crust when I checked for doneness. All in all, just awful and a waste of fresh cranberries. I will never make this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Meghan K.

Cooking Level: Intermediate

Home Town: Belton, Missouri, USA

Living In: Papillion, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2005

I had an overabundance of apples and was also so pleased to see that there were cranberries in this, as I also had a package of cranberries in the crisper from thanksgiving that needed to be used. I made both bread and muffins(doubled the recipe) and they were sooo moist!!! After reading other reviews, I read the proportions of ingredients and was quite perplexed as to how this was going to turn out. There did seem to be a bigger proportion of dry ingredients to the liquid. The adjustments I made were: I added the sugar and salt to the apples first to leech out the juice. I also added just a splash of orange juice (maybe two tbsp) and grated some orange rind. I immediately wrapped the bread when it cooled and put in fridge and put the muffins in a plastic container with lid. I couldn't resist the muffins so tried them about an hour later; the bread in the fridge until the next day. Both were so moist and there was no crumbling at all. I think alot depends on the type of apple. When I started slicing into what I had(red delicious) they were quite juicy so I am sure that helped. I also added a bit more cinnamon and a half tsp of nutmeg to the DOUBLE batch I made; would use a quarter tsp. to the single recipe. I also added a tsp of vanilla. I have this bookmarked as I will be using this one again. Presentation is also beautiful with the whole cranberries and chunks of apple.

Was this review helpful? [ YES ]
25 users found this review helpful