APPLE CRANBERRY BREAD
This recipe is for a quick bread. It comes together quickly, without the use of a mixer. It closely straddles the line between bread and cake (and what a delicious line that is). It’s cozy and comforting and filled with fall and winter flavors.
The bread is sweet and lightly spiced and it’s filled with diced apples and fresh cranberries. The loaf is topped with a brown sugar pecan streusel, which adds the perfect finishing touch. I absolutely love the contrasting textures between the tender bread and the crunchy, buttery streusel.
I should not be left alone with a loaf of this bread because there’s a good chance I will pick every last bit of streusel off the whole loaf.
Ingredients
Bread
- 1/3 cup vegetable or canola oil
- 1/4 cup applesauce
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1 cup finely chopped apple I left the skin on
- 1 cup fresh cranberries I halved the larger berries
Streusel topping
- 1/4 cup brown sugar
- 3 tablespoons all purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons finely chopped pecans
- 3 tablespoons melted butter
Instructions
Bread:
- Preheat oven to 350°F. Grease a 9x5 loaf pan and set aside.
- In a large bowl, whisk oil, applesauce, sugar, eggs and vanilla.
- In a separate bowl, combine flour, baking soda, salt and cinnamon. Set aside 1/4 cup of the dry ingredients. Add the remaining dry ingredients to the wet ingredients and stir with a spoon or rubber spatula until almost completely combined.
- Toss the apples and cranberries with the reserved 1/4 cup flour, then add to the batter. Stir carefully until fully combined. Pour the batter into the prepared pan and smooth the top
Topping:
- Stir together all topping ingredients until well combined. Crumble the topping over the batter.
- Bake for 45-55 minutes until a toothpick inserted into the center comes out clean.
Source : https://www.julieseatsandtreats.com/


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