After seeing all of the dormant cranberry bogs when we were on Cape Cod, I couldn't resist trying this recipe from my Blue Ribbon Recipes cookbook for Cranberry Applesauce Bread. Submitted by Derolyn St. Louis from Freetown, Massachusetts, it won a blue ribbon at the Cranberry Harvest Festival in Carver, MA. I made a few changes to reduce the sugar calories and used half whole wheat pastry flour for the flour to make it multi-grained. It tasted really good with my Greek yogurt for breakfast.The other great thing is since I made two mini loaves, I froze one to enjoy at a later date. Always a good thing!
2 cups fresh or frozen cranberries, chopped (I did use frozen cranberries
1 tablespoon sugar plus 2/3 cup sugar (I used 1/3 cup truvia baking blend for the latter amount)
1/2 cup (1 stick) butter, softened
1 egg
1 teaspoon vanilla
2 cups flour (I used 1 cup all-purpose flour and 1 cup whole wheat pastry flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup applesauce (I used unsweetened applesauce)
1/4 cup milk (I used skim milk)
1 cup walnuts, chopped
Preheat oven to 350 degrees F. Grease 1 large (9 x 5) or 2 small (4 x 61/4) loaf pans.
In a small bowl, toss the chopped cranberries with the 1 tablespoon sugar and set aside.
In a large mixing bowl, cream the butter and the remaining sugar. Beat in the egg and vanilla.
In another bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and nutmeg with a whisk.
Combine the applesauce and milk in another bowl.
Add the flour mixture and applesauce mixture alternately to the creamed mixture, beginning and ending with the flour mixture. Beat well.
Combine the cranberries and nuts together and then fold them into the mixture.
Pour into the prepared pan(s).
Bake for 50 minutes (large loaf) or 45 minutes (for smaller loaf) or until a toothpick inserted in the center comes out clean.
Cool on wire rack in pans for 10 minutes.
Remove and continue to cool on wire rack.
CRANBERRY APPLESAUCE BREAD
2 cups fresh or frozen cranberries, chopped (I did use frozen cranberries
1 tablespoon sugar plus 2/3 cup sugar (I used 1/3 cup truvia baking blend for the latter amount)
1/2 cup (1 stick) butter, softened
1 egg
1 teaspoon vanilla
2 cups flour (I used 1 cup all-purpose flour and 1 cup whole wheat pastry flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup applesauce (I used unsweetened applesauce)
1/4 cup milk (I used skim milk)
1 cup walnuts, chopped
Preheat oven to 350 degrees F. Grease 1 large (9 x 5) or 2 small (4 x 61/4) loaf pans.
In a small bowl, toss the chopped cranberries with the 1 tablespoon sugar and set aside.
In a large mixing bowl, cream the butter and the remaining sugar. Beat in the egg and vanilla.
In another bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and nutmeg with a whisk.
Combine the applesauce and milk in another bowl.
Add the flour mixture and applesauce mixture alternately to the creamed mixture, beginning and ending with the flour mixture. Beat well.
Combine the cranberries and nuts together and then fold them into the mixture.
Pour into the prepared pan(s).
Bake for 50 minutes (large loaf) or 45 minutes (for smaller loaf) or until a toothpick inserted in the center comes out clean.
Cool on wire rack in pans for 10 minutes.
Remove and continue to cool on wire rack.
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