I decided I should bring something with me to Kristin’s house. I’ve been wanting to make this Cranberry Apple Bread for a few days now so I went ahead and whipped it up to take with me.
While making this, I ran into a slight issue that required me to employ some of my newly found kitchen experimentation skills. Here’s the ingredient list.
1 1/2 c. flour (I substituted whole wheat flour)
1 1/2 t. baking powder
1/2 t. basking soda
1 t. ground cinnamon
2 c. chopped, peeled apples (I used pink lady apples that I had in my fridge)
3/4 c. sugar
2 T. melted butter
1 large egg
1 c. fresh cranberries
Does anyone else see the problem here? This recipe calls for virtually no liquids! I mixed all of the ingredient together per the instructions (below) and wound up with just slightly moistened flour. There was no way it was going to bake into bread though! I started by adding about 1/4 c. of water and then it was Musselman’s to the rescue! I poured in some applesauce and stirred until the batter reach the consistency I was looking for. I think it probably amounted to about 1/2 c. of applesauce that I ended up adding.
Mix flour, baking powder, baking soda, and cinnamon; set aside. Mix apples, sugar and butter. Add egg; mix well. Add flour mixture; stir just until moistened. (Batter will be thick.) gently stir in the cranberries
Spread the batter into greased loaf pan
Bake at 350 for 1 hour or until inserted toothpick comes out clean. Let stand in pan 10 minutes. Remove from pan and cool on wire rack.
The bread turned out really great. It was very moist and had an awesome flavor. I really liked the tart cranberry flavor against the sweetness of the apples. I didn’t snap a picture because I was running late so I wrapped it up and headed out the door; however, I plan on making another loaf tomorrow or Sunday (I still have half a bag of cranberries left) so I’ll be sure to get a picture then.