Spiced Cranberry Apple Bread
Nov 19, 2021 22:04:37 GMT -5
Post by Honoria on Nov 19, 2021 22:04:37 GMT -5
Spiced Cranberry Apple Bread
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (preferably freshly grated)
1/2 teaspoon ground cloves
1 tablespoon orange zest
1/2 cup (one stick) unsalted butter, room temp
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 (or 1 3/4 cup homemade)
1 1/2 cups finely diced, cored apple (about 2 mediumish apples; don’t worry about peeling) *note at bottom
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. If you don’t have a ten inch, use a 9 inch and a mini loaf pan or a couple of spots in a muffin tin. Just don’t try to load all of the batter into a 9 inch pan or it will overflow.
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 just mixed. Add in the cranberry sauce and beat just until mixed.
Using a large spoon or rubber spatula, add in the flour mixture all at once. Without stirring, dump the apples and pecans on top, then mix the batter (use a wooden spoon or spatula, not the mixer) together just until mixed and there are no flourly streaks in it.
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 put some in a muffin tin or mini loaf pan, make sure to check those sooner, at about the 30 minute mark.
Let cool in the pan for five minutes or so, 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 (preferably freshly grated)
1/2 teaspoon ground cloves
1 tablespoon orange zest
1/2 cup (one stick) unsalted butter, room temp
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 (or 1 3/4 cup homemade)
1 1/2 cups finely diced, cored apple (about 2 mediumish apples; don’t worry about peeling) *note at bottom
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. If you don’t have a ten inch, use a 9 inch and a mini loaf pan or a couple of spots in a muffin tin. Just don’t try to load all of the batter into a 9 inch pan or it will overflow.
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 just mixed. Add in the cranberry sauce and beat just until mixed.
Using a large spoon or rubber spatula, add in the flour mixture all at once. Without stirring, dump the apples and pecans on top, then mix the batter (use a wooden spoon or spatula, not the mixer) together just until mixed and there are no flourly streaks in it.
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 put some in a muffin tin or mini loaf pan, make sure to check those sooner, at about the 30 minute mark.
Let cool in the pan for five minutes or so, 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