This Apple Cranberry Bread Recipe makes a delicious homemade loaf with apples and dried cranberries.
A great recipe idea for Thanksgiving breakfast, brunch, or snack time!, or any time you want to make a healthy loaf of bread with fruit!
2 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
1/2 cup butter, softened, or butter spread
1 cup granulated sugar
2 medium eggs
1 tsp. vanilla extract
2 tsp. grated orange rind, optional
1/4 cup milk, slightly warmed in microwave
1 medium apple, peeled, cored and coarsely chopped
1/2 cup dried cranberries
In a medium size bowl, use a whisk or a fork to combine the flour, baking powder, baking soda and the salt.
In another, large bowl, beat the butter with the sugar using an electric hand mixer, until the mixture is creamy (about 5 minutes).
Beat in the eggs, vanilla and the orange peel (optional), until mixture is well blended.
Alternately beat in the flour mixture and the milk, just until well combined, do not over-mix.
Stir in the chopped apples and the dried cranberries.
Transfer batter evenly into a greased (I use non-stick cooking spray), 9" x 5" (approximately), loaf pan.
Bake at 350° F for about 55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool for about 15 minutes on a wire rack, and then gently remove from the pan, and allow the loaf to cool completely.
If you notice that the edges of the apple cranberry bread are beginning to get too dark, you can make a homemade shield out of aluminum foil, similar to the pie crust shield.
I added this aluminum shield (see above) to the apple bread loaf after about the first 30 minutes of baking time.
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