Wednesday, November 11, 2009
Cranberry Apple Nut Bread
I got this great cranberry apple nut bread recipe from my friend ,Tiffany,who has been making it for years.
The recipe comes from Betty Crocker. It's nutty and Cinnamon-y, plus super moist thanks to the apple. You'll love how your kitchen smells when this is baking. And you don't even need to get the mixer out for this one. Just mix up the ingredients with a wooden mixing spoon.
I also like that you can really make this kind of healthy. For example, I traded out 1/2 cup of regular flour for whole wheat flour and left some of the peel on the apple for extra fiber.
This makes for a perfect holiday snack cake thanks to the cranberries and walnuts.
3/4 cup sugar
1/2 cup vegetable oil
1 cup shredded peeled apple (about 1 medium)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped walnuts
1/2 cup dried cranberries
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1. Heat oven to 350°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening.
2. In large bowl, mix 3/4 cup sugar, the oil and egg. Stir in apple, flour, baking soda, baking powder and salt. Stir in walnuts and cranberries. Pour batter into pan. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over batter.
3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 1/2 hours, before slicing.
High Altitude (3500-6500 ft): Bake 50 to 60 minutes