I know it’s a little late to be sharing cranberry recipes, but I really (really) like this Cranberry Apple Bread.It’s an easy, one-bowl recipe that makes a loaf of moist, flavorful bread. This bread is great for breakfast, and it’s also a fantastic snack either plain or topped with a little cream cheese or butter.
Cranberry Apple Bread
- 1-1/3 c . all-purpose flour
- 1/2 c . whole wheat flour
- 3/4 c . granulated sugar
- 1 ½ tsp . baking powder
- 1 tsp . salt
- 1/4 tsp . baking soda
- 3/4 c . apple cider
- 2 T . vegetable oil
- 1 large egg
- 1/2 tsp . vanilla
- 1 c . fresh cranberries washed and dried
- 1 c . peeled chopped apple
- 1/4 c . chopped pecans
- 1 T . raw sugar optional
Preheat oven to 350 F. Grease a 9x5-inch loaf pan; set aside.
In a large bowl, whisk together apple cider and vegetable oil.
Add egg and vanilla; whisk until well-combined.
Add flours, baking powder, salt, and baking soda; whisk until just combined.
Gently whisk in cranberries and apple.
Pour batter into prepared pan.
Sprinkle with pecans and raw sugar, if using.
Bake for about 40-55 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack until bread reaches room temperature.