APPLE CRANBERRY BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt;. In a small bowl, whisk eggs and oil. Stir into dry ingredients just until moistened (batter will be very thick). Fold in apples, cranberries and walnuts. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CRANBERRY APPLE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch baking pan.
• Stir together apples, sugar and oil. Add egg; mix well. In a separate bowl, sift together flour, baking powder, baking soda and cinnamon. Stir flour mixture into wet ingredients, mixing just until dry ingredients are moist. Stir in cranberries and walnuts. Spread batter into prepared pan.
• Bake in preheated oven for 35 to 45 minutes, until toothpick inserted into center of loaf comes out clean.

APPLE CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Grease an 11 by 13-inch baking dish with room temperature butter.
• Place cubed brioche in the baking dish. Set aside.
• In a large bowl, combine diced apples with lemon juice, brown sugar and cranberries. Pour over bread.
• In a large bowl, whisk together half-and-half, eggs, cinnamon, nutmeg and vanilla. Pour custard over bread. Allow to saturate for a few minutes.
• Bake for 40 minutes until pudding sets. Serve with whipped cream.
• Place a medium bowl in the freezer for 1 hour before whipping cream.
• Add heavy cream to chilled bowl and whip with a hand mixer. Add liqueur and powdered sugar and combine well.

APPLE CIDER-CRANBERRY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Combine flour, sugar, cranberries, walnuts, baking powder, baking soda, and salt in a large bowl.
• Beat apple cider, eggs, and vegetable oil in a separate bowl until frothy. Mix apple cider mixture into flour mixture until moist; pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

APPLE CRANBERRY BREAD

Steps:

• In a mixing bowl, beat the eggs, sugar and oil.
• Combine the flour, baking powder, cinnamon, baking soda, and salt in a separate bowl.
• Add flour to the egg mixture just until combined (batter will be very thick).
• Stir in apples, cranberries and walnuts.
• Pour into an 8x4x2" loaf pan coated with non-stick spray.
• Bake at 350 dgrees for 60-65 minutes or until toothpick inserted near center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool completely.

HERBED APPLE-CRANBERRY BREAD DRESSING

Steps:

• Preheat oven to 325°. In a 6-qt. stockpot, heat butter over medium-high heat. Add onions and celery; cook and stir 6-8 minutes or until onions are tender. Stir in remaining ingredients. Transfer to a greased 13x9-in. baking dish., Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until lightly browned.

APPLE CRANBERRY BREAD PUDDING

Steps:

• Place bread and 2 cups sugar in mixing bowl.
• Pour milk over and mix well.
• Allow bread to soak up milk for about an hour.
• In a saucepan, combine 1 cup sugar and cranberries.
• Cover with water and simmer for 30 minutes.
• Set aside to cool.
• Whisk together eggs, cinnamon, nutmeg, vanilla, rum and melted butter.
• Pour over bread cubes.
• Stir in apples, drained of their cooking liquid and the walnuts and cranberries.
• Pour entire mixture into baking dish and bake at 350 degrees for 30 minutes or until pudding is puffed and golden.
• Cool slightly, cut into squares and serve with lemon sauce recipe#74942.

APPLE CRANBERRY QUICK BREAD

Steps:

• Preheat oven to 325°;grease a 9"x5"x3" loaf pan.
• Beat oil, eggs, and vanilla; combine flour, sugar, cinnamon, cloves,salt, baking soda and baking powder; beat into the egg mixture; stir in apples, cranberries and nuts.
• Pour into loaf pan and bake 60-70 minutes or until toothpick comes out clean; cool in pan for 10 minutes; remove loaf from pan and cool on wire rack.

WHOLE WHEAT BREAD, APPLE AND CRANBERRY DRESSING

Steps:

• Preheat oven to 350 degrees. Oil or butter a 2-quart baking dish. Place cubed bread in a large bowl.
• Heat 2 tablespoons of olive oil over medium heat in a large, heavy skillet. Add onion and celery and cook, stirring, until onion is tender, 5 to 8 minutes. Season with salt and pepper and scrape into bowl with the bread. Add remaining olive oil to bowl and all of the other ingredients except egg and stock. Season generously with salt and pepper and toss well.
• Beat egg in a small bowl and whisk in 1/2 cup of stock. Scrape into bread mixture and mix together well. Turn into prepared baking dish. Douse mixture with remaining stock (hold back about 1/4 cup if you are going to reheat). Dot top with butter.
• Cover baking dish with foil and bake for 45 minutes. Uncover and bake another 15 minutes, until top is nicely browned. Serve hot.

CRANBERRY APPLE PECAN BREAD PUDDING WITH VANILLA CREAM SAUCE

Steps:

• Pudding:.
• in a medium bowl, toss sliced apples with lemon juice and set aside.
• in a large bowl, beat the eggs till frothy and light in color. Add the sugar, vanilla, nutmeg and cinnamon and beat till smooth.
• Stir in the butter, half and half and brandy.
• Toss the apples, cranberries, pecans with the bread cubes.
• Place the bread mixture in a greased 9x5 loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread. Cover with foil and weigh down with a bag of rice or dried beans to encourage the bread to absorb the liquid. Refrigerate for 30-60 minutes.
• Preheat oven to 325. Remove the foil and weights and place the pudding in a larger pan with 1 inch of hot water. Bake for 55 minutes or till set.
• Increase oven temperature to 425 and bake 10 minutes more, till lightly browned. Serve warm with room temperature sauce.
• Vanilla Cream Sauce:.
• Combine milk (or cream) with flour and sugar in a saucepan. Add butter. Heat over medium high heat till it bubbles, stirring. Continue to heat gently till thickened. Stir in vanilla.

CRANBERRY APPLE SWIRL BREAD

Steps:

• Combine 2 cups flour and yeast in a large mixing bowl.
• Place milk, sugar, butter, and salt in a saucepan over medium-low heat. Stir until milk reaches 120 to 130 degrees F (50 to 55 degrees C) and butter almost melts, about 5 minutes.
• Add warm milk to the flour mixture along with apple and eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can using a wooden spoon.
• Turn dough out onto a floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes.
• Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease the surface. Cover and let rise in a warm place until doubled, about 1 hour.
• Meanwhile, combine cranberries, sugar, and water in a small saucepan. Cook until cranberries pop, about 15 minutes. Stir in walnuts, butter, and lemon juice. Remove from heat and let cool.
• Punch dough down. Turn out onto a lightly floured surface; divide in half. Cover and let rest for 10 minutes. Grease two 9x5-inch loaf pans.
• Roll 1/2 of the dough into a 14x9-inch rectangle. Spread 1/2 of the cranberry filling on top. Roll up both sides towards the center, starting from the short ends. Place loaf, rolled side-up, in a prepared pan. Repeat with remaining dough and filling. Cover loaves and let rise until doubled, about 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until tops are golden brown and sound hollow when tapped with your fingers, about 30 minutes. Transfer to wire racks to cool.
• Mix powdered sugar, milk, and vanilla extract to make glaze. Drizzle glaze over cooled loaves.

CRANBERRY-APPLE BREAD

Steps:

• In a large bowl, combine biscuit mix and sugar. In another bowl, whisk the egg whites, sour cream, milk, oil and orange zest. Stir into dry ingredients just until moistened. Fold in apple and cranberries. , Pour into three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a small bowl, combine confectioners' sugar and enough orange juice to achieve a drizzling consistency; drizzle over cooled loaves.

CRANBERRY APPLE BREAD

Steps:

• Preheat oven to 350 degrees.
• Combine apples, sugar and oil in medium mixing bowl.
• Add egg; mix well.
• Combine dry ingredients in seperate bowl.
• Add apple mixture, mixing just until moist.
• Stir in cranberries.
• Sprad batter in greased loaf pan.
• Bake @ 350 degrees 1hour.
• Cool in pan 15 minutes before removing.

APPLE, CRANBERRY AND WALNUT BREAD

Steps:

• Place oats into a bowl, pour over milk and soak for 30 minutes. Preheat oven to 180 degrees. Sift flour and baking powder into a large bowl. Add the oat mix, cranberries, apple, sugar, spices, honey and mix well. Spoon into a 900gm non-stick or greased loaf tin and sprinkle with the walnuts. Bake for 45 minutes or until golden brown and skewer comes out clean. Remove form oven and place on cooling rack.

SUGAR FREE, LOW FAT APPLE CRANBERRY BREAD

Steps:

• 1. Preheat oven to 375 Line bread pan with parchment paper
• 2. Dice your apples and place in a small bowl and toss with lemon juice. Set aside.
• 3. In a small bowl combine flour and baking soda. Set aside.
• 4. In a large bowl whisk together egg whites and melted country crock (make sure it's not still hot!). Bubbles and/or fluffiness is a plus!
• 5. Whisk in sweetener and vanilla until well incorporated.
• 6. Whisk in yogurt until smooth.
• 7. Lightly stir in orange zest. You can also add in a few dashes of cinnamon if you'd like.
• 8. Stir in 1/3 of flour mixture, then half the milk (1/4 c), then 1/3 flour, last of milk, finishing with the last of the flour. Stir until just incorporated.
• 9. Gently fold in the cranberries and apples.
• 10. Pour into bread pan and bake in oven for 45-55 minutes. A knife inserted in the center will come out mostly clean.
• 11. Once out of the oven let it sit in the pan for about 10 minutes and then lift out and place on a cooling rack.

CRANBERRY-APPLE-NUT BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening.
• In large bowl, mix 3/4 cup sugar, the oil and egg. Stir in apple, flour, baking soda, baking powder and salt. Stir in walnuts and cranberries. Pour batter into pan. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over batter.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 1/2 hours, before slicing.

APPLE CRANBERRY BREAD

Steps:

• Preheat oven to 350°F. Butter and flour two 9" loaf pans. Beat sugar and oil in large bowl until blended. Mix in mashed apple 1/2 cup at a time. In another bowl, mix flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder. Stir into apple mixture 1/2 cup at a time. Mix in cranberries. Divide batter between the two loaf pans. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes.

APPLE CRANBERRY BREAD

Steps:

• 1. Combine eggs, oil, sugar and apples.
• 2. Add dry ingredients excluding nuts and berries. Mix well. Stir in nuts and berries.
• 3. Spoon into 2 medium loaf pans, greased & floured.
• 4. Bake at 325 for 1 hour or until toothpick comes out clean.

CRANBERRY APPLE BREAD

Steps:

• 1. Combine flour, baking powder, salt, cinnamon, nutmeg and cloves in large bowl until well blended. In a second bowl, beat butter, sugar until light and creamy. Beat in eggs, one at a time until well blended.
• 2. alternately beat flour mixture and milk into butter and sugar mixture beginning and ending with dry ingredients. Stir in cranberries, apples and walnuts until just combined. Put in greased and floured loaf pan.
• 3. Bake 50 minutes at 350 degrees. (check before this time) Cool 10 minutes in pan. (mine came right out after the 10 minutes) Remove loaf from pan and cool completely on rack.. Drizzle glaze over bread if desired.