Cranberry Apple Bread

 

I have a confession to make...

 

I hate baking. 

 

All the measuring, powder, soda, salt, altitude, humidity, etc.  I just can't handle the exactness.  I like to add a pinch of this, a little bit of that, and a touch more of this until it tastes how I want it to taste.  None of that measuring mess.

 

That being said, quick breads are the exception.  I live for banana bread and all variations!  Not too sweet and not too time consuming, it is the perfect dessert for me. 

 

Here is how I make a quick bread with cranberries which have just now made a showing in the produce department of my local grocery store.

 

 

Assemble the ingredients.

 

Note I am using self rising flour.  By all means, if you feel like using all purpose and adding powders and sodas, go for it.  But I like to keep it as simple as possible, and it rises just fine for me.

 

 

In a large bowl, stir together the dry ingredients.  Use a fork to mash and break up the brown sugar clumps of you have any.

 

In another bowl, combine your wet ingredients as well as the lemon zest.

 

Add the wet ingredients to the dry and stir to just combine. 

 

 

Fold in your rinsed cranberries.

 

 

Pour into a loaf pan and bake at 350 degrees for 60 minutes, or until a toothpick inserted into the center comes out clean.  Cool completely before cutting.

 

This is a basic recipe that you can adjust to your taste.  Replace the apple juice with orange juice and add orange zest for a cranberry orange bread.  Nuts make a great addition as well.  You could also substitute the butter for apple sauce for a lighter version. 

 

Cranberry Apple Bread

• 2 cups self-rising flour
• 3/4 cup white sugar
• 1/2 cup packed light brown sugar
• 1 egg, beaten
• 1/4 cup butter or margarine, melted
• 3/4 cup apple juice
• 1 tsp vanilla extract
• 1 1/2 cups fresh cranberries (about half a bag)
• Zest of one lemon

Preheat oven to 350 degrees.

In a large bowl, combine flour and sugars.  In a separate bowl, combine egg, butter, apple juice, vanilla extract, and lemon zest. 

 

Pour the wet ingredients into the dry ingredients and stir until just combined.  Fold in cranberries.

 

Spray a loaf pan with nonstick spray.  Pour in batter.

 

Bake at 350 degrees for 60 minutes, or until toothpick inserted into the middle comes out clean.  Cool completely before cutting.

 

Enjoy!!!