Apple-Cranberry Nut Bread
This fragrant bread is a wonderful use for fall apples. Serve it for a quick breakfast.
INGREDIENTS
- 2 apples, peeled and diced
- ¼ cup sugar
- ½ cup brown sugar
- ¼ cup canola oil
- 1 egg
- 2 teaspoons vanilla
- 1 cup apple juice, divided
- 1¼ cups all-purpose flour
- ¼ cup whole-wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ cup dried cranberries
- ½ cup fresh chopped cranberries
- ½ cup chopped walnuts
- 1 cup powdered sugar
Preheat oven to 350ºF. Spray a 9″ × 5″ loaf pan with nonstick cooking spray containing flour, and set aside.
In large bowl, combine apples and ¼ cup sugar. Let stand for 15 minutes.
In medium bowl, combine flour, whole-wheat flour, baking powder, baking soda, cinnamon, both types of cranberries, and walnuts and stir to mix. Add to apple mixture and stir until blended.
Pour into prepared pan.
Bake for 55–65 minutes or until bread is golden-brown and toothpick inserted in center comes out clean. Remove from pan and place on wire rack.
In small bowl, combine remaining ⅓ cup apple juice and powdered sugar and mix well. Drizzle over warm bread, then let stand until cool.
Add brown sugar, oil, egg, vanilla, and ⅔ cup apple juice and mix well.
Yields 1 loaf; 12 servings
Calories: 268.90
Fat: 8.39 grams
Saturated fat: 0.68 grams
Dietary fiber: 2.48 grams
Sodium: 93.75 mg
Cholesterol: 17.63 mg
