Apple Cranberry Bread

Apple Cranberry Bread requires about 1 hour and 10 minutes from start to finish. One portion of this dish contains around 2g of protein, 5g of fat, and a total of 124 calories. This recipe serves 16. For 26 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 7 people found this recipe to be yummy and satisfying. It works well as a very budget friendly bread. A mixture of ground cinnamon, tart apples, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Taste of Home. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. With a spoonacular score of 10%, this dish is improvable. Similar recipes include Apple Cranberry Bread, Cranberry Apple Bread, and Apple Cranberry Bread.

Servings: 16

Preparation duration: 10 minutes

Cooking duration: 60 minutes

 

Ingredients:

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons canola oil

1 cup fresh or frozen cranberries

2 eggs

1-1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup sugar

2 cups chopped peeled tart apples

1/2 cup chopped walnuts

Equipment:

whisk

bowl

loaf pan

toothpicks

wire rack

frying pan

Cooking instruction summary:

Directions 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 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices). Originally published as Apple Cranberry Bread in Quick CookingNovember/December 2002, p57 Nutritional Facts One slice equals 140 calories, 5 g fat (1 g saturated fat), 27 mg cholesterol, 143 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit. Print Add to Recipe Box Email a Friend

 

Step by step:


1. 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.

2. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray.

3. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.


Nutrition Information:

Quickview
123k Calories
2g Protein
4g Total Fat
19g Carbs
1% Health Score
Limit These
Calories
123k
6%

Fat
4g
7%

  Saturated Fat
0.54g
3%

Carbohydrates
19g
6%

  Sugar
11g
13%

Cholesterol
20mg
7%

Sodium
115mg
5%

Get Enough Of These
Protein
2g
4%

Manganese
0.23mg
12%

Selenium
4µg
7%

Vitamin B1
0.08mg
5%

Folate
21µg
5%

Phosphorus
51mg
5%

Fiber
1g
5%

Vitamin B2
0.08mg
4%

Copper
0.08mg
4%

Iron
0.64mg
4%

Vitamin E
0.5mg
3%

Vitamin B3
0.53mg
3%

Magnesium
9mg
2%

Potassium
80mg
2%

Calcium
21mg
2%

Vitamin B6
0.04mg
2%

Vitamin K
2µg
2%

Vitamin C
1mg
2%

Zinc
0.26mg
2%

Vitamin B5
0.17mg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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