October 19, 2011

Cranberry Apple Bread

This bread has a lot of texture and is packed with the flavors of fall. Unlike many other quick breads, it uses a mere 2 Tbsp. of oil. My husband threatened to take an entire loaf in his lunch, so that at least tells you his opinion of it.

As an added bonus, it's a simple enough recipe to be the first bread I baked while home alone with my 1-month-old son. (And he even held his first kitchen spoon!)

Cranberry Apple Bread
2 cups peeled, chopped apples
3/4 cup sugar
2 Tbsp. oil
2 eggs
1 1/2 cups flour (I used 1/2 cup barley flour)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 cup cranberries
1/2 cup chopped nuts

Preheat oven to 350ºF. Combine apples, sugar and oil. Add eggs. In separate bowl, mix flour, baking powder, baking soda and cinnamon. Add to apple and egg mixture. Stir in cranberries and nuts. Pour into greased 8 1/2 by 4 1/2-inch pan. Bake 1 hour.

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