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Apple Cranberry Bread

Apples and cranberries are a great combination, especially in Fall or make during the Christmas holiday.
Makes 1 large loaf or 3 mini loaves

Ingredients

  • 1/3 c. canola oil
  • 1/4 c. applesauce
  • 2/3 c. white sugar
  • 2 eggs
  • 1 t. pure vanilla extract
  • 2 c. all-purpose unbleached white flour
  • 1 t. baking soda
  • 1/4 t. salt
  • 3/4 t. cinnamon
  • 1 c. finely chopped apple, I left the skin on
  • 1 c. fresh cranberries, I halved the larger berries

Pecan Streusel.

  • 1/4 c. brown sugar
  • 3 Tbls. all-purpose unbleached white flour
  • 1/2 t. cinnamon
  • 3 Tbls. finely chopped pecans (or walnuts)
  • 3 Tbls. melted butter

Instructions

Grease and flour a 9×5 loaf pan (or 3 mini loaf pans) and set aside.

In a large bowl, whisk oil, applesauce, sugar, eggs and vanilla.

In a separate bowl, combine flour, baking soda, salt and cinnamon. Set aside 1/4 cup of the dry ingredients. Add the remaining dry ingredients to the wet ingredients and stir with a spoon or rubber spatula until almost completely combined.

Toss the apples and cranberries with the reserved ¼ cup flour, then add to the batter. Stir carefully until fully combined.

Pour the batter into the prepared pan or pans and smooth the top.

Add topping and bake at for 45-55 minutes for single loaf (35 minutes for mini loaves) until a toothpick inserted into the center comes out clean.

Topping: Stir together all topping ingredients until well combined. Crumble the topping over the batter.