

Mini Apple Cranberry Bread Recipe
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Skill LevelBeginnerAmount8 mini loaves
Ingredients
Loaves
2 1/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup (1/2 stick) butter, softened
2/3 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk
2 cups peeled and chopped gala apples (about 2 medium apples)
1 cup dried cranberries, coarsely chopped
Glaze
1 cup powdered sugar (confectioners' sugar)
3-4 teaspoons cranberry juice
Tools
2 large mixing bowls
1 small mixing bowl
Mini loaf pan
Non-stick spray
Cooling rack
Instructions
Click to mark complete
- For bread: Preheat the oven to 350°F. Prepare a 8-cavity mini loaf pan with non-stick vegetable pan spray.
- In a large bowl, combine the flour, baking powder, cinnamon and salt. Mix well.
- In a separate large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Add eggs, one at a time, then add the vanilla.
- Alternately add the flour mixture and milk to the butter mixture, mixing until just combined.
- Stir in apples and chopped cranberries. Divide the batter evenly into the prepared pan, filling each cavity nearly full.
- Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean. Cool loaves in the pan on a wire rack for 10 minutes. Remove the loaves from the pan and cool completely.
- For glaze: Whisk together the powdered sugar and cranberry juice. Drizzle the sugar glaze over the loaves as desired.
Notes
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Substitute for the cranberry juice in the glaze: While it won't have the pretty pink color or flavor, you can substitute milk or water for the cranberry juice in a pinch.
To freeze: Once cooled, wrap each loaf in plastic wrap then aluminum foil. Frozen this way, the loaves should last up to a month.
How To
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