Cranberry Apple Bread

The first time I made this bread, it was eaten before I could get any. My family loved it that much. The second time I made it was for a cross country team and it didn't last much longer even with making 3 loaves. This is truly awesome! I made it exactly as is and added a sprinkle of turbinado sugar to the top as someone else suggested. Will continue to make again and again! Thanks for such a great recipe!

This is wonderful bread! Sweet and tart says it all! I used Braeburn apples (more tart) and used substitute egg in place of the real one. I used 3 mini loaf pans,so baking time was cut down to about 45 minutes. The batter is more like a dough and is quite stiff, but easy to press into pan with great results! This freezes very well also. Thanks for posting a healthier snack! :)

I found this recipe on another site. The only difference was that the other had walnuts in it. I can't find cranberries, fresh or frozen, so used dried ones. My batter was quite runny, just like an ordinary cake mix. From the moment that I mixed the sugar and oil I had plenty of liquid. I also beat the egg well before adding it. I didn't have any trouble at all. I used Canada Gris apples that I didn't cut up particularly finely. I found it pleasant, too much fruit and not enough cake. Don't think I would make it again.

I made the original recipe via loaf pan then I made another adding one teaspoon of orange zest with two tablespoons of orange juice to do a side by side comparison. The orange zest definitately kicked it up a notch!

What a great sweet bread!! Very moist and sooo delicious. Mine baked in my Pampered Chef stoneware loaf in 50 minutes so watchcarefully so it doesn't overbake. The batter was quite thick but I didn't have any trouble incorporating the flour or the cranberries. We live in cranberry country and they just started harvesting. I have plenty left in the freezer from last year until the fresh crop is ready to sell. Keep thise good recipes coming!! Thanks!