Return to Content

Apple Cranberry Bread

by

Yield: Makes 1 loaf

"Excellent with cream cheese and good hot coffee! Our guests from abroad especially like the tart flavor of the cranberries." --Cleftstone Manor, Bar Harbor, Maine

Ingredients:

  • 1/4 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 2 teaspoons grated lemon peel
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups peeled and chopped apples
  • 1-1/2 cups chopped cranberries
  • 1/2 cup walnuts

Instructions:

Cream butter and sugar until light. Beat in eggs, sour cream, and lemon peel. Sift together flour, baking powder, soda, and salt. Add to creamed mixture. Fold in apples, cranberries, and walnuts. Turn batter into a greased 9x5x3-inch loaf pan. Bake at 350 degrees F for 60-65 minutes. Cool in pan 15 minutes. Let mellow 24 hours before slicing.
Updated Wednesday, March 5th, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111