Cranberry Apple Quick Bread Recipes

APPLE CRANBERRY BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt;. In a small bowl, whisk eggs and oil. Stir into dry ingredients just until moistened (batter will be very thick). Fold in apples, cranberries and walnuts. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CRANBERRY-APPLE-NUT BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening.
• 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.
• 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.

APPLE CRANBERRY QUICK BREAD

Steps:

• Preheat oven to 325°;grease a 9"x5"x3" loaf pan.
• Beat oil, eggs, and vanilla; combine flour, sugar, cinnamon, cloves,salt, baking soda and baking powder; beat into the egg mixture; stir in apples, cranberries and nuts.
• Pour into loaf pan and bake 60-70 minutes or until toothpick comes out clean; cool in pan for 10 minutes; remove loaf from pan and cool on wire rack.

CRANBERRY-APPLE BREAD

Steps:

• In a large bowl, combine biscuit mix and sugar. In another bowl, whisk the egg whites, sour cream, milk, oil and orange zest. Stir into dry ingredients just until moistened. Fold in apple and cranberries. , Pour into three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a small bowl, combine confectioners' sugar and enough orange juice to achieve a drizzling consistency; drizzle over cooled loaves.

CRANBERRY APPLE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch baking pan.
• Stir together apples, sugar and oil. Add egg; mix well. In a separate bowl, sift together flour, baking powder, baking soda and cinnamon. Stir flour mixture into wet ingredients, mixing just until dry ingredients are moist. Stir in cranberries and walnuts. Spread batter into prepared pan.
• Bake in preheated oven for 35 to 45 minutes, until toothpick inserted into center of loaf comes out clean.

MINI APPLE-CRANBERRY LOAVES

Steps:

• Shred 2 apples (about 1 cup); squeeze dry. Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1/2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add 1 cup dried cranberries. In another bowl, whisk 2 eggs, 1/2 cup each vegetable oil and sour cream, and 1 teaspoon vanilla; stir in the shredded apples. Fold the wet ingredients into the dry ingredients until just combined, then divide the batter among 3 buttered mini loaf pans (about 6 by 3 inches each). Bake at 350 degrees F until a toothpick inserted into the centers comes out clean, 35 to 40 minutes. Let cool on a rack.

CRANBERRY-APPLE QUICK BREAD

Steps:

• Preheat oven to 350 degrees F. Grease 8 1/2-by-4 1/2-by-2-inch loaf pan.
• Combine sugar, oil, and egg and oil. Mix well.
• Combine dry ingredients in a separate bowl. Add the sugar, egg, and oil mixture, and the milk, mixing just until dry ingredients are moist.
• Stir in cranberries, apples, and walnuts if using them.
• Spread batter in pan. Cook 60 minutes or until a toothpick inserted in the center comes out clean.

CRANBERRY APPLE SWIRL BREAD

Steps:

• Combine 2 cups flour and yeast in a large mixing bowl.
• Place milk, sugar, butter, and salt in a saucepan over medium-low heat. Stir until milk reaches 120 to 130 degrees F (50 to 55 degrees C) and butter almost melts, about 5 minutes.
• Add warm milk to the flour mixture along with apple and eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can using a wooden spoon.
• Turn dough out onto a floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes.
• Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease the surface. Cover and let rise in a warm place until doubled, about 1 hour.
• Meanwhile, combine cranberries, sugar, and water in a small saucepan. Cook until cranberries pop, about 15 minutes. Stir in walnuts, butter, and lemon juice. Remove from heat and let cool.
• Punch dough down. Turn out onto a lightly floured surface; divide in half. Cover and let rest for 10 minutes. Grease two 9x5-inch loaf pans.
• Roll 1/2 of the dough into a 14x9-inch rectangle. Spread 1/2 of the cranberry filling on top. Roll up both sides towards the center, starting from the short ends. Place loaf, rolled side-up, in a prepared pan. Repeat with remaining dough and filling. Cover loaves and let rise until doubled, about 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until tops are golden brown and sound hollow when tapped with your fingers, about 30 minutes. Transfer to wire racks to cool.
• Mix powdered sugar, milk, and vanilla extract to make glaze. Drizzle glaze over cooled loaves.