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Apple and cranberry bread recipe

Apple and cranberry bread recipe

  • Recipes
  • Dish type
  • Cake
  • Loaf cake
  • Fruit loaf

This delicious fruit loaf is stuffed with apples, cranberries and walnuts. Great for using up leftover cranberries.

102 people made this

IngredientsServes: 12

  • 250g peeled, cored and chopped apple
  • 150g caster sugar
  • 2 tablespoons vegetable oil
  • 1 egg
  • 200g plain flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 100g fresh or frozen cranberries
  • 60g walnuts, chopped

MethodPrep:30min ›Cook:45min ›Ready in:1hr15min

  1. Preheat the oven to 170 C / Gas 3. Lightly grease a 23x13cm (9x5 inch) baking tin.
  2. Stir together apples, sugar and oil; add egg and mix well.
  3. Sift together flour, baking powder, bicarbonate of soda and cinnamon. Stir flour mixture into wet ingredients, mixing just until dry ingredients are moist. Fold in cranberries and walnuts; spoon the mixture into prepared tin.
  4. Bake in the preheated oven until a skewer inserted into the centre of loaf comes out clean, 35 to 45 minutes.

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Reviews & ratingsAverage global rating:(134)

Reviews in English (121)

Have cooked variations on this most weeks since I found the recipe at Christmas. Blueberry and cranberry with a few tablespoons of fruit juice to replace the liquid from the apples was my favourite; blueberry and apple voted "best cake ever" by my husband To keep the calories down, have been omitting the nuts and using less sugar (dark brown - 75g with cranberries, 60g with sweeter fruit). Moist but light snack. Highly recommended.-22 Jan 2013

Made this and used leftover home-made cranberry sauce and used ground almonds instead of walnuts. worked great!-03 Jan 2016

found 250gs of apple too much, might reduce and went with only 75g of sugar, which was more than enough as the apples were sweet. loaf came out slightly burnt at 35, might look at 30 only. loaf was dry and hard, will add another egg.-02 May 2013


Cranberry-Apple-Nut Bread Breakfast Recipe

July 14, 2014 by FairhopeFoodie 3 Comments
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I am so glad that I came across this Cranberry-Apple-Nut Bread recipe. Every week I look at the cranberry bakery bread in the Publix ad, but I cannot bring myself to pay almost $5 for it!

This worked out perfectly because Craisins were B1G1 this week. I had apple leftover from the Apple Dumplings, and the rest I consider staples. I made mine in mini loaf pans, so it's a portable breakfast this week. This would make a great gift bread also.

The cranberries would be festive for Valentine's Day. Another excellent idea for your child's teacher! Hint. my Mom would love this for those of you who have Mrs. Sumlin for your kindergarten teacher! This is quick, easy, and delicious. Mix it all up in one bowl and bake. Yummy!


Directions

Combine flour, baking powder, cinnamon and baking soda set aside.

Mix apples, sugar and margarine in large bowl. Add egg product mix well.

Add flour mixture stir just until moistened. (Batter will be thick.) gently stir in cranberries and walnuts.

Spread the batter into greased 8x4-inch loaf pan. Bake at 350 degrees F for 1 hr or until toothpick inserted in center comes out clean.

Let stand in pan 10 minutes. Remove from pan. Cool completely on wire rack.


Cranberry Apple Nut Bread

Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray.

In a large bowl, whisk together the dry ingredients including all-purpose flour, whole wheat flour, flaxseeds, baking powder, sea salt, and cinnamon. Set aside.

In a medium bowl, whisk together the eggs and honey.

Then, add Biotta Mountain Cranberry juice, buttermilk, coconut oil, vanilla, and orange zest. (These are the "wet" ingredients.)

Slowly pour the wet ingredients into the dry ingredients and gently stir until there are no more large lumps.

Mix only until combined. Overmixing results in a tougher textured bread.

Carefully fold in the apple, dried cranberries, and nuts (if using).

Pour the batter into the prepared loaf pan and lightly spread to smooth top.

Bake for 45 minutes to 1 hour, rotating pan half way through to ensure even browning.

Test doneness by poking the center of the bread with a toothpick.

If it comes out clean, the bread is done. Allow bread to cool completely in the pan on a wire rack.

Slice and serve with butter and a drizzle of honey.

This bread stores well, covered, at room temperature for up to 5 days or in the refrigerator for up to 7 days.

Note: To make your own buttermilk, simply stir in 2 teaspoons of lemon juice to 1/3 cup milk and let it sit for 5 minutes.


Individual bread puddings make for elegant presentation

For a sophisticated touch, serve this dessert in individual portions, as shown above. But if that feels too daunting, you can also bake your bread pudding in a single dish and serve it family style. Either way, I promise, everyone will be scraping their plates and licking their spoons!

Food & wine pairing: Canada, Icewine with apple-cranberry bread puddings

If you make this dessert for a dinner party or a special occasion, then serving a dessert wine with it would be totally appropriate. Try an Icewine from Canada or Germany (spelled Eiswein), or a sweet Chenin Blanc from the Loire Valley. Both would be stunning with these bread puddings.


Cranberry Bread Recipes

Cranberries add beautiful color and tartness to breads. Cranberry breads such as the Cranberry Walnut Celebration Bread (pictured below) make a beautiful presentation for any special occasion.


Cranberry Walnut Celebration Bread

Did you know? “The name cranberry derives from ‘craneberry’, first named by early European settlers in America who felt the expanding flower, stem, calyx, and petals resembled the neck, head, and bill of a crane.”
Source: http://en.wikipedia.org/wiki/Cranberry

Assortment of cranberry bread recipes

Cranberry Biscuits – These biscuits have the texture of potato rolls and the flavor of orange-cranberry bread. The neatest thing about them is that the dough can be made in the bread machine.

Cranberry Bread Recipe – Wrap these colorful loaves in transparent wrap and tie with ribbon and festive decorations for gift giving!

Cranberry Harvest Bread – This is an easy no-knead bread that utilizes an overnight or all-day rise to give it terrific flavor. For the best crust, bake in a ceramic bread crock, or a long stoneware baker.

Cranberry Oat Muffins – Try this yummy cranberry muffin recipe. It’s made with dried cranberries, old fashioned rolled oats, apple butter and brown sugar to provide extra flavor. These muffins are delicious and nutritious!

Cranberry Oatmeal Pumpkin Bread – The cranberries give this bread a wonderfully tart flavor. It is chewy on the outside and flavorful and crunchy on the inside.

Cranberry Orange Holiday Wreath – Recipe for a beautiful and tasty cranberry orange wreath. Serve as a treat for the Holidays or give away as a unique gift.

Cranberry Orange Cream Scones – A very easy scone recipe. The cranberries give the scones a unique texture and the orange juice provides a hint of citrus flavor.

Cranberry Pecan Bread (step-by-step) This delicious and easy cranberry and pecan yeast bread would make a lovely Holiday gift.

Cranberry Pumpkin Braid – This cranberry bread is shaped in a beautiful braid. The wonderful blend of spices gives the bread a delicious burst of flavor!

Cranberry Pumpkin Bread – For a variation on a theme, try this cranberry bread recipe. It is very easy to make and the cranberries give it a flavorful twist.

Cranberry Pumpkin Rolls – These Cranberry Pumpkin Rolls are a deep-golden color and would look lovely in your Holiday breadbasket.

Cranberry Walnut Celebration Bread: BBA – This festive bread is a wonderful treat for holiday gatherings but it can be enjoyed anytime of the year. It makes great toast! You can make the dough into a braid or loaves.

Cranberry Walnut Celebration Bread – This beautiful and tasty cranberry bread recipe is from Peter Reinhart’s book “The Bread Baker’s Apprentice”. It is very easy to make and the end result is rewarding.

Cranberry Walnut Pumpkin Bread – The combination of flavors in this cranberry bread recipe – pumpkin, tangerine, cranberries and walnuts – elevates the bread to a different category altogether.

Cranberry Walnut Scones – These Cranberry Walnut Scones, studded with dried cranberries and walnuts and spiced with pumpkin pie spice, would be delicious served at a holiday brunch or afternoon tea or in a holiday bread basket.

Festive Cranberry Apple Tea Ring – Brighten your holidays with this attractive Tea Ring. The delicately flavored orange bread overflows with a delicious filling of cranberries and apples. Drizzled with an orange glaze, this decorative ring makes a mouthwatering centerpiece for your holiday table.

Spiced Cranberry Bundt-Style Coffeecake – This cranberry bread is made with an all-purpose enriched sweet dough. The dough is very versatile. It is slightly sweet and suitable for making coffeecakes, various enriched loaves, and dessert breads.

Whole Grain Challah w/ Cranberries & Orange Zest – As the name suggests, this challah is made with whole wheat flour and includes cranberries and orange zest.

Whole Grain Fruit-Filled Pinwheels – These delicious Fruit-Filled Pinwheels are a healthier alternative to regular pastries. These beautiful pinwheels would look festive on any Holiday luncheon table. They also make a tasty afternoon snack with coffee or tea.


Apple Almond Cranberry Bread

To make this bread you will need 1 apple, some blanched almonds and dried cranberries (I got mine from Trader Joes). Dice up the apple so the pieces are about the same size as the cranberries. Honeycrisp apples are always my go-to for baking but I am going to try out some different apple varieties for Thanksgiving &ndash I will update accordingly.

I modified a basic quick bread recipe from Baker Bettie &ndash you should really check it out if you get a chance. It is the best explanation I have ever seen for baking quick bread.


Amish Apple Bread

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Easy country recipes like Amish Apple Bread are a classic on the farm and on the dinner table. Made with only fresh ingredients that you probably already have in your pantry, this easy homemade bread recipe is great for breakfast or dessert. Put on your favorite jelly or butter and enjoy a slice right out of the oven.

Amish Apple Bread is a versatile dish. You can make it for no occasion at all, but you can also make it for the holidays. Serve it with dinner or gift it as a hostess gift.

One of our favorite things about this apple bread recipe is that it's very easy to make. You don't need to let the bread rise or worry about using yeast. Baking soda provides plenty of lift for this quick bread, and you'll love the sweet, chewy texture of each bite. The ingredient list is also nice and short.

You don't need a lot of extras if you have a really good recipe for apple bread! The comforting cinnamon, rich fruit flavor, and pillowy bites of apple are all you need with a dessert like this.

What are you waiting for? Make this for your friends and family today!

Hungry for more Amish-inspired recipes? Then you've got to try out this Amish Apple Custard dessert.

Ingredients

  • 1 cup oil
  • 3 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 3 cups diced apples
  • 3 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped nuts (optional)

Amish Apple Bread Recipe

Instructions

Preheat oven to 300 degrees F.

Combine and set aside the oil, eggs, sugar, and vanilla.

Sift flour, cinnamon, baking soda, and salt. Add dry ingredients to oil mixture gradually.

Add apples and nuts. Bake in 2 regular loaf pans or 3 foil loaf pans for 1 hour 30 minutes to 1 hour 45 minutes.

Cool 10 minutes in the pan. Sprinkle with sugar.

Hungry for more easy apple bread recipes? Try this delicious pull-apart loaf! Gooey Apple Pull-Apart Bread

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As anyone made this in a bundt pan stead of 2 loaf pans. I am going to try it, sounds so good

I love Amish-inspired recipes like this delicious apple bread!

What do you consider a "regular loaf pan"? I prefer a 4X8 pan but a lot of sweet bread recipes call or 9X5.

OK YUM! This dessert looks so scrumptious. The best part about this recipe is it looks super easy to make. I'm no chef, so I am always looking for easy and quick recipes to make. I am totally making this in the fall time.

I love apple cake, and I still use a recipe my father gave to me. This sounds really good and very similar to an apple bread produced by a local bakery. I'd definitely add a cup of chopped walnuts to this since the walnuts are a great compliment to banana bread, and I'm sure it would do the same for this. It's a very simple recipe, and I'm looking forward to trying this soon.

This apple bread seems to fall somewhere between bread and cake. It is similar to the recipe I use for making banana bread, the dough of which also ends up being quite thick and not easy to pour, but still not as thick as bread dough. After baking, the texture is really nice, again somewhere between the texture of bread and cake. Quite delicious!

Hmmmm this looks heavenly. It reminds me of the time I spent in Germany as an exchange student. I was given "Apfelkuchen" for breakfast and thought they were crazy eating "cake" for breakfast. I got used to it and then missed it when I went back to eating cereal in the mornings. I think I am going to make this for a trip down memory lane!

Yum, apple bread sounds like a great idea! I would definitely eat this all year long.

The batter was incredibly thick. Baked for 1hr. Would have been ruined had it baked any longer. Tastes, OK.

Didn,t know the formula of your eating ,for what time ,hat only?Or is that food too?

I just mixed the batter up for this recipe and was very concerned by how thick it is. Is the batter supposed to be so thick it isn't pourable? I added a individual sized container of Greek yougurt. It is still baking as it wasn't done after an hour. I had lots of apples I need to use and would love to make more of this recipe so please let me know about the batter please.

The batter will be thick, but you should still be able to pour it. You may need to bake it for more than 1 1/2 hours. We have updated the recipe to indicate this. Greek yogurt was not used in the original recipe. If you use it, you may need to bake it longer. Thank you!

G'day Just noticed in the recipe it says soda. "Sift flour, cinnamon, soda, and salt." Was I supposed to add soda? If so, what kind and how much?

The soda referred to baking soda. We updated the recipe to make that clearer. Thanks!

Thanks for submitting your photo of the Amish Apple Bread. It looks great!

G'day! I LOVED this Amish Apple bread and could not believe it made two loaves that came out perfectly! I adapted the recipe using xylitol (sugarless sugar to make it a lot healthier and to suit my food lifestyle) and blogged about the experience, photo and history which I will be sharing via social media too! A definite keeper recipe this is Thank you! I oiled sprayed the loaf pans and allowed the to slightly cooled before removing to wire racks. Cheers! Joanne @What's On The List

This is so deliciously moist!! Real easy to put together with everything already in your pantry. The only problem I had was getting it out of the pan. do you have ant suggestions so it comes out in one piece? Thanks for your super recipes.

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Absolutely delicious. For a moment (or two, or seven. ) I thought I was eating cake, but lo and behold it was in fact this delightful apple bread. I'll certainly make another loaf this week.

This bread was incredibly moist and full of fall flavor! I might add a streusel topping of cinnamon, brown sugar and butter next time - just to make it an extra special treat.

Loved it! Delicious and easy!

So you don't add the 2 cups of sugar with the dry ingredients? You sprinkle it over the cake? Doesn't make since.

Made this bread to use up some apples I had left over from a pie I had made. I left out the nuts (didn't feel like chopping them) some days are just lazy days, that was one. The bread was still wonderful and moist. The recipe is a keeper.

it is s delicious tea bread for these chilly days. THANK YOU

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  • 2 2/3 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 eggs (beaten)
  • 2 teaspoons vanilla
  • 4 cups coarsely chopped apples
  • 1 cup raisins
  • 1 cup chopped pecans
  • 2 teaspoons sugar mixed with 1/4 teaspoon cinnamon

In a bowl, combine flour, baking soda, salt, and spices.

In another bowl, combine sugar and oil. Beat in eggs and vanilla, then stir in chopped apples, raisins, and pecans. Add the dry ingredients and mix until well blended.

Grease 2 9x5-inch loaf pans and line bottoms with waxed paper. Grease waxed paper. Pour batter into pans, smoothing the top with a spatula or spoon.

Bake for 20 minutes at 325 F.

Pull out the rack and sprinkle loaves with the cinnamon sugar mixture. Continue baking for 30 to 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean.


Recipe Summary

  • ½ cup butter or margarine
  • 1 ½ cups chopped celery with leaves (3 stalks)
  • 1 cup chopped yellow onion (1 large)
  • 6 cups crumbled corn bread or 6 cups corn bread stuffing mix (two 8-ounce packages)
  • 6 cups dry white or wheat bread cubes
  • 2 cups chopped unpeeled Granny Smith apples (3 medium)
  • 1 cup dried cranberries, dried cherries, or raisins
  • 2 tablespoons snipped fresh sage or 1 1/2 teaspoons dried sage, crushed
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 ¾ cups chicken broth (if using stuffing mix, use 3 to 3 1/4 cups broth)
  • ¼ cup chicken broth (optional)

In a large Dutch oven melt butter over medium heat. Add celery and onion cook and stir about 5 minutes or until tender. Remove from heat.

Stir corn bread, bread cubes, apples, cranberries, sage, thyme, salt, and pepper into onion mixture. Drizzle with enough of the 1 3/4 to 2 cups broth to moisten, tossing lightly to combine. Spoon stuffing into a 3-quart rectangular baking dish. (To serve today, omit Step 3 and continue as directed in Step 4, except bake, covered, for 35 minutes. Uncover. Bake for 15 to 20 minutes more or until hot in center [165°F].)

Cover tightly with plastic wrap chill for up to 24 hours.

Preheat oven to 325°F. If chilled, remove plastic wrap. If desired, drizzle stuffing with an additional 1/4 cup chicken broth to moisten. Bake, covered, for 45 minutes. Uncover. Bake for 15 to 20 minutes more or until hot in center (165°F).