Apple Cranberry Bread

Cranberries lend a burst of tart flavor and bright color to this quick bread. 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.

Yield

one 9 x 4-inch loaf (16 servings)

Ingredients

2 large eggs
3/4 cup granulated (white) 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

Preheat oven to 350°F (177°C). Grease a 8 x 4-inch loaf pan with Pan Release or cooking spray.

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 the prepared loaf pan.

Bake for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a cooling rack to cool completely.

Nutritional Information

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.

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