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I baked this scrumptious bread this morning and oh my…..it is fabulous!  The recipe is from Phyllis Hoffman Celebrate/Volume 1 Issue 5.  I like to make at least one ‘bread’ for Christmas and this was my choice this year.  One mini loaf to keep and three to give away! I am so happy with this year’s pick. 

Cranberry Apple Walnut Bread

{makes one 10-inch loaf or 4 mini loaves}

3 3/4 cups sifted all-purpose flour, divided

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1 cup sugar

1 cup firmly packed light brown sugar

1 cup applesauce

4 large eggs, lightly beaten

1/2 cup water

1 cup chopped walnuts

1/2 cup dried cranberries

1 tablespoon orange zest

Preheat oven to 350°.  Spray 1 {10-inch or 4 mini} loaf pan{s} with nonstick baking spray with flour.

In a large bowl, sift together 3 1/2 cups flour, baking soda, salt, cinnamon, nutmeg, and ginger.  Add sugar and brown sugar, stirring well to combine.  Make a well in center of mixture.  Add applesauce, eggs, and water.  Stir well to remove any lumps.

In a medium bowl, combine walnuts, cranberries, and remaining 1/4 cup flour, tossing to coat.  Remove walnuts and cranberries from excess flour.  Add walnut mixture and orange zest to batter, stirring well to combine.

Pour into prepared loaf pain{s}.  Bake for 60 to 75 minutes for single loaf and 40 to 60 minutes for mini loaves, or until a wooden pick inserted in center comes out clean.  Remove from oven, and cool in pan for 10 minutes.  Remove from pan, and cool completely on wire rack.

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I made 4 mini loaves instead of 1 large loaf so that I could give some as holiday gifts.

Merry Christmas Hugs, mb