Friday, April 8, 2011

Apple Cranberry Quick Bread

Cranberries work well with baking recipes. Normally, I use them when I make home-made granola or orange-cranberry scones. Although, the only time I use apples is for fruit salads or when making apple crumble. I like using apple sauce for baking as it can be a good egg substitute. So, why not combine all these to make an apple cranberry quick bread ? The spices combined with the rest of the ingredients with just enough sweetness is a perfect anytime treat.


1 1/2 cup all purpose flour
3/4 cup granulated sugar
1/2 tsp salt
1/4 cup canola or vegetable oil
1 1/2 tsp baking powder
1/4 cup dried cranberries
1/3 cup chopped walnuts
1 medium apple, peeled,cored and cut into small chunks
6 oz unsweetened apple sauce
1- 1 1/2 tsp cinnamon powder (adjust to taste)
1/2 tsp nutmeg powder

For the streusel topping:

2 tbsp chopped pecans
2 tbsp all purpose flour
2 tbsp light brown sugar
1/2 tsp cinnamon powder
1 1/2 tbsp cold unsalted butter, cut into small cubes


In a small bowl, prepare the streusel topping by adding the all purpose flour, light brown sugar, cinnamon powder, chopped pecans and mix well. Add the unsalted butter amd mix with the ingredient until it resembles a crumbly texture. Set aside.

In a bowl, combine the sifted all purpose flour, granulated sugar, salt, baking powder, cinnamon powder, nutmeg powder, chopped walnuts and dried cranberries. Mix all the dry ingredients well.

Add the apple sauce to the dry ingredients and mix well. Now, add the oil and stir until all ingredients blend together.  Add the diced apple pieces into the batter and mix.

Preheat the oven to 350°F.  Grease a medium loaf pan with cooking spray and pour the batter into the loaf pan and level out the top. Spread the streusel topping over the batter until fully covered. Bake for 50-55 mins. Insert a toothpick to check if it is baked all the way through.

Allow it to cool for 15-20 mins and cut into slices.

Makes 12 slices.

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