Try making our Cranberry Apple Bread Recipe to give as a gift. This Cranberry Apple Bread Recipe reflects the fall harvest and is studded with walnuts.
What You Need
Original recipe yields 12 servings
1-1/2 cups flour
1-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
2 cups chopped peeled apples
3/4 cup sugar
2 Tbsp. margarine or butter, melted
1/4 cup cholesterol-free egg product
1 cup fresh cranberries
1/2 cup chopped walnuts
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Let's Make It
Mix 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 batter into greased 8x4-inch loaf pan.
Bake at 350°F for 1 hour or until toothpick inserted in center comes out clean. Let stand in pan 10 minutes. Remove from pan. Cool completely on wire rack.
Substitute frozen cranberries for fresh cranberries. No need to thaw before adding to batter.
Make the most of the fall harvest with this deliciously moist quick bread. It's low in fat, low in sodium and cholesterol free.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.