Sunday, October 6, 2013

Cranberry Apple Bread

I've been making cranberry apple bread every year since my first child was born.  It is delicious, but the original recipe really should have been called cranberry apple heart attack in loaf form.  I've been working on making it as delicious without so much of the heart attack, and I think I've succeeded.  So here is the much lighter (but still delicious) version!

Cranberry Apple Bread

4-5 apples
3 cups flour (you can use 1 cup wheat and 2 white if you'd like)
1 cup sugar
2/3 cup vegetable or canola oil
4 large eggs
1 Tbs vanilla
2 tsp cinnamon
1 tsp salt
2 tsp baking soda
1/2 tsp ground cloves
1/2 tsp baking powder
1 cup fresh cranberries
1 cup chopped walnuts (optional)

First we need to make some unsweetened applesauce.  Peel, core, and slice 2 of the apples.  Place in a small saucepan with about 2 Tbs water.  Cover and cook on medium heat until apples are soft and mash easily with a fork, about 15 minutes.  Remove from heat and mash by hand or in a blender or food processor.  Set aside.

Preheat oven to 325F.  Grease two large loaf pans (8-inch or 9-inch) and set aside.  Peel, core, and slice remaining apples into 1/4-inch-thick slices.  Set aside.

In a large bowl, whisk together flour, sugar, cinnamon, salt, baking soda, cloves, and baking powder.  Add oil, 2/3 cup apple sauce, eggs, and vanilla.  Mix well.  Stir in apples, cranberries, and nuts (if using).  Divide evenly among the two loaf pans.  Bake at 325F for 50-60 minutes, or until a knife inserted into center comes out clean.  Let cool in pan for 10 minutes, then remove from pan and cool on wire rack until cool.

Makes 2 loaves.

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