The other day I made Apple Cranberry Bread and said I couldn't post the recipe because I hadn't typed it up yet. Derp. I searched this blog and found where I'd posted it back in 2010. For some reason, I must've typed it directly into the blog because I had no copy on my hard drive, which is why I thought I'd never typed it up. Now it's a freakin' file, so I can find it when I need it. Sheesh.
Anyway, here's the recipe (doubled for two loaf convenience, even though I only made one loaf this time around):
Apple Cranberry Bread
(makes two loaves)
1.5 c. sugar
4 T vegetable oil
3 c. flour
3 tsp baking powder
1 tsp cinnamon
1 tsp Hot Apple Cider drink mix
1 tsp baking soda
1 tsp salt
4 medium granny smith apples (peeled & chopped into 1" pieces)
2 c. fresh cranberries
Preheat oven to 350 degrees F. Spray two 8x4" loaf pans thoroughly with
fat-free cooking spray. In a large bowl, beat eggs, sugar and
oil until smooth and fluffy. In a separate bowl, sift together dry
ingredients. Slowly stir dry ingredients into wet mixture. (It will be
very thick.) Stir in apples and cranberries. Spoon batter into loaf
pans. Bake for 60-65 minutes or until toothpick inserted in center
comes out clean. Cool for ten minutes before tranferring to wire rack
or whatever you use for cooling baked goods. Let cool overnight, slice
If you don't have the drink mix handy, it's good without it. It's just better with it.
I need to make some more of this before the rest of the cranberries go funky. Maybe today. Or maybe I'll make an Apple Cranberry Crisp. Also yummy. We'll see. Since today is supposed to be colder than a witch's nose, it'd probably be a good day for baking. Lord knows I won't be going outside. Brrrr.
Do you bake when it's cold?