Washington apple & cranberry bread

Washington apple & cranberry bread on a plate

Preparation:

Bake time:

15 minutes

60 Minutes

Sweet marriage of two pacific northwest classics in a wholesome loaf.

Excellent source of dietary fiber and a good source of protein.

Serves 8

  • 1 ½ cup (210g) Cascade Milling Organic Whole Wheat Flour

    ¾ cup (150g) granulated sugar

    2 eggs (88g), medium

    ½ (122g) cup buttermilk

    2 tbsp (28g) oil

    1 tsp (4.6g) baking powder

    ½ tsp (2.3g) baking soda

    1 ½ cups (223g or about 1 large apple) diced Washington Apple

    1 cup (110g) fresh cranberries, chopped

    2 tsp (5.2g) cinnamon, ground

    ½ cup (50g) walnuts or other nuts (optional)

  • 1- Preheat oven to 350F. Grease a 9”x5” loaf pan.

    2- Mix the sugar and oil until homogeneous. Add the eggs and continue mixing until fluffy.

    3- In a medium bowl, mix all the dry ingredients.

    4- Slowly add the dry to the egg mixture, alternating with the buttermilk.

    5- Fold in the apple, cranberries, and nuts. Do not overmix.

    6- Pour into the greased loaf pan.

    7- Bake for 50-60 minutes, or until an inserted toothpick comes out clean.

    8- Transfer on a wire rack to cool and slice for serving with a smear of butter.

Washington apple & cranberry bread Ingredients

Tips:

This recipe also works well with the Cascade Milling Organic All-Purpose flour.

If you don’t have fresh cranberries use 2/3 cup of dried ones instead.

This recipe nutrition panel is only provided for convenience and general guidance only. Nutrition data is gathered primarily from the USDA Food Composition Database via online calculators. Nutrition information can vary for a recipe based on multiple factors such as precision of measurements, ingredient freshness, and brands, or the source of nutrition data. We make no warranties regarding its accuracy.