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APPLE CRANBERRY BREAD
Yield: 1 loaf 8 2 X 4 2 X2 2
1 cup (Approximately 2) Granny Smith apples, peeled and cored
1/4 cup minced cranberries
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon salt
1 teaspoon cinnamon
2 cup butter, softened
1 cup granulated sugar
1 egg
2 cup cold milk
1/4 cup chopped walnuts (optional)
| 1. |
Preheat the oven to 350 ° F. |
| 2. |
Mince apples and cranberries in a food processor. |
| 3. |
Sift together the flour, baking soda, baking powder, salt and cinnamon. |
| 4. |
Cream butter and sugar on high speed of an electric mixer until white and fluffy, scraping the bowl several times. |
| 5. |
Add the egg and apple-cranberry mixture. |
| 6. |
Add the flour mixture and the milk in thirds. |
| 7. |
Spoon into a greased and floured or non-stick bread pan. Bake 55-60 minutes, or until a toothpick inserted comes out > clean = . |
| 8. |
Cool and run a knife around the edges before inverting the pan on a platter. |
NOTE: This delicious bread freezes and reheats beautifully. Recipe may be doubled. Makes in smaller disposable pans for gift-giving. For cranberry bread, eliminate apples. Increase cranberry measurement to 1 cup and sugar to 1 2 cups.
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WLBE 790AM