Apple Cranberry Bread

by GettingFreedom on October 10, 2011

I first made this bread a few years back and it instantly became a favorite, not only did my husband request it often but so did the children. With fresh apples, cranberries and walnuts, how could I not answer their pleas with a slice?


Apple Cranberry Bread
1 ½ cups flour {can use whole wheat or all purpose}

3/4 cup sugar

1½  tsp baking powder

1 tsp cinnamon

½ tsp baking soda

½ tsp salt

2 eggs

2 Tbsp applesauce {or oil}

2 cups chopped apples; peeled

1 cup cranberries {fresh or frozen}

½ cup chopped walnuts {optional–but they do add that extra touch!}

Combine the flour, sugar, baking powder, cinnamon, baking soda and salt in a large bowl.  In a small bowl, whisk together the eggs and applesauce {or oil if you prefer}.  Mix together the wet and dry ingredients, just until moistened.  The batter will be very thick, that’s exactly what you are looking for.  When the bread bakes, the appels and cranberries will add in moisture. Fold in the apples, cranberries and walnuts.

Spread batter into a lightly buttered/greased bread pan and bake for 60-65 minutes in a 350° oven.  Let bread cool for 10 minutes before slicing.


This bread is packed with tart flavor and is perfect for gift giving. Just be sure to include the recipe, because it’s sure to be a hit!

This post is part of Ingredient Spotlight: Cranberries.


Raspberry Streusel Muffins

by GettingFreedom on June 28, 2011

A quick fruit muffin is a perfect snack for busy summer months.  Top it with streusel, and you’ve really got my attention!  I came across these muffins while flipping through my Southern Living Cookbook trying to find dinner ideas.  I couldn’t stop thinking about them–and now that I’ve made them and eaten them all, I’m ready to make them again.

Raspberry Streusel Muffins

1 3/4 cup flour; divided

2 tsp baking powder

½ cup sugar

1 egg; lightly beaten

½ cup milk

½ cup butter; melted

1 cup frozen raspberries

Streusel Topping

¼ cup chopped pecans

¼ cup packed brown sugar

2 Tbsp butter; melted

In a large bowl, combine 1½ cups flour, baking powder and sugar.  Make a well in the center.

In a seperate bowl, combine egg, milk, and butter.  Add this mixture to the dry ingredients, stirring just until moistened.  Fold in the raspberries.

Spoon batter into lightly greased muffin pan, filling about 2/3 full.

Combine remaining ¼ cup flour and all of the streusel topping ingredients and sprinkle over the muffins.  Bake at 375° for 20-25 minutes.

Yield:: 1 dozen

What’s your favorite fruit to include in a muffin?


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