Spiced Apple Cranberry Bread
Dec 15, 2018 1:47:10 GMT -5
Post by maybetoday on Dec 15, 2018 1:47:10 GMT -5
Spiced Apple Cranberry Bread
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 tablespoon orange zest
1/2 cup (one stick) unsalted butter, softened
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon orange oil or orange extract
2 eggs
1 14 ounce can cranberry sauce
1 1/2 cups finely diced, cored apple (about 2 medium apples; peeling not necessary)
1 1/3 cups chopped, toasted pecans
Glaze-
1/4 cup powdered sugar
1 1/2 to 2 tablespoons lemon juice
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees and grease a 10 inch loaf pan. (Don't use a smaller one!)
Whisk together the flour, salt, baking powder, spices and orange zest in a small bowl.
In a large bowl, using a hand mixer on low speed, beat together the butter, sugar and extracts until light and creamy. Add in the eggs and beat until combined. Add in the cranberry sauce and beat just until mixed.
Add in the flour mixture all at once. Without stirring, dump the apples and pecans on top, then mix the batter by hand just until mixed. Do not overmix.
Bake at 350 until golden brown and a skewer inserted in the middle comes out clean, with no moist batter, just a few crumbs, about 45 to 55 minutes, depending on what pan(s) you used. If you used a muffin tin or mini loaf pans, make sure to check those sooner, at about the 30 minute mark.
Let cool in the pan for about five minutes, then use a butter knife to loosen from the sides and invert onto a rack to finish cooling. When cool, whisk together the glaze ingredients in a small bowl and drizzle over the top of the loaf.
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2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 tablespoon orange zest
1/2 cup (one stick) unsalted butter, softened
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon orange oil or orange extract
2 eggs
1 14 ounce can cranberry sauce
1 1/2 cups finely diced, cored apple (about 2 medium apples; peeling not necessary)
1 1/3 cups chopped, toasted pecans
Glaze-
1/4 cup powdered sugar
1 1/2 to 2 tablespoons lemon juice
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees and grease a 10 inch loaf pan. (Don't use a smaller one!)
Whisk together the flour, salt, baking powder, spices and orange zest in a small bowl.
In a large bowl, using a hand mixer on low speed, beat together the butter, sugar and extracts until light and creamy. Add in the eggs and beat until combined. Add in the cranberry sauce and beat just until mixed.
Add in the flour mixture all at once. Without stirring, dump the apples and pecans on top, then mix the batter by hand just until mixed. Do not overmix.
Bake at 350 until golden brown and a skewer inserted in the middle comes out clean, with no moist batter, just a few crumbs, about 45 to 55 minutes, depending on what pan(s) you used. If you used a muffin tin or mini loaf pans, make sure to check those sooner, at about the 30 minute mark.
Let cool in the pan for about five minutes, then use a butter knife to loosen from the sides and invert onto a rack to finish cooling. When cool, whisk together the glaze ingredients in a small bowl and drizzle over the top of the loaf.
link
