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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 134.8
  • Total Fat: 1.8 g
  • Cholesterol: 17.7 mg
  • Sodium: 137.5 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.2 g

View full nutritional breakdown of Cranberry Apple bread calories by ingredient
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Cranberry Apple bread

Submitted by: ARIANNEFO

Introduction

I found this at kraftfoods.com but left out the nuts because my grandmother is allergic. This is a very tasty way to sneak in some fruit! I found this at kraftfoods.com but left out the nuts because my grandmother is allergic. This is a very tasty way to sneak in some fruit!
Number of Servings: 12

Ingredients

    1.5 cup flour
    1.5 tsp baking powder
    1 tsp ground cinnamon
    .5 tsp baking soda
    2 cups chopped, peeled apples
    3/4 cup sugar
    2 Tbsp melted margarine or butter
    1 large egg, or 1/4 cup egg substitute
    1 cup fresh cranberries, whole

Directions

MIX flour, baking powder, cinnamon and baking soda; set aside. Mix apples, sugar and margarine in large bowl. Add egg; mix well. Add flour mixture; stir just until moistened. (Batter will be thick.) gently stir in cranberries.

SPREAD batter into greased 8x4-inch loaf pan.

BAKE at 350°F for 1 hour or until toothpick inserted in center comes out clean. Let stand in pan 10 minutes. Remove from pan. Cool completely on wire rack.

makes 12 servings


Number of Servings: 12

Recipe submitted by SparkPeople user ARIANNEFO.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I made this recipe into muffins instead of bread and oh, they were such a treat - so yummy! I substituted 1 cup whole wheat flour for 1 c of the white flour and used 6 T of ground flaxseed instead of the butter to bump up the fiber a little. Can't wait to get more apples and make them again! - 1/18/09

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  • Delicious. Next time, I will slice the cranberries in half which I think might reduce the tartness. It's just that biting into a whole cranberry was not a sweet experience! When I baked it, I used 1 cup of white flour and 1/2 C of whole wheat. I really liked the texture. I will make it again soon. - 12/14/14

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  • I too used substituted 1/2 of the flour with whole wheat. I replaced butter for flax seed, 1/2 of the sugar with splenda, and added more cinnamon, and 4 oz of apple sauce. - 11/18/10

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  • I made this today and it was really good, but the recipe calls for basically no liquid. I ended up adding 1/4 c. of water and pouring in apple sauce until it had the consistency of quick bread dough. - 1/1/10

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  • Oh...my...goodness! This is DELICIOUS!!! I used 1/2 whole wheat and 1/2 white, otherwise followed the recipe. It's out of this world! - 12/17/09

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  • This is super yummy. I actually followed the recipe for once (well, almost!). Added 1/4 c. applesauce and 1/4 c. chrystalllized ginger, chopped; with 1/2 tsp. gr. ginger. Very moist; fruity. Only recommendation: flour and grease the pan for improved ease of removal from pan. (fine in muffins) - 12/15/09

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  • Used whole wheat flour, splenda (1/2 C), 1/2 C. unsweetened applesauce, 2 C of grated fresh cranberries and 1 C. chopped apple. Baked in muffin tins for portion control. They turned out great -- think it'll be a Sunday morning treat for us! - 12/12/09

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  • We made this with half whole wheat flour and half regular flour, and substituted fresh red raspberries for the cranberries. It was excellent! - 8/25/09

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  • This was excellent, excellent... A keeper!
    Thanks, Nyx. - 1/24/09

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  • This bread was not bad. I substituted with whole wheat flour and splenda and then isntead of the butter used 6 T of milled flaxseed and the batter wasn't moist at all. So then I added a 1c. of applesauce. - 1/24/09

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