Quick bread made with apple cider and fresh cranberries that is a perfect breakfast bread for the holidays.
I was featured at The Midnight Baker
I love making quick breads for breakfast or for snacking on. So quick and easy and much better for you than packaged snack cakes. You can control
sugar and fat content, add fresh fruit and no shelf stable preservatives are added when you make your own. Plus, they can be whipped up in no time.
This lovely bread is a perfect example, in less than fifteen minutes you can mix up the ingredients and have this baking in the oven. The hardest part is waiting for it to cool so you can add the glaze and dig in. It just bakes up so beautifully with the cranberries floating to the top to make a little cranberry crown, if you will.
Once glazed, and you bite into the top with the sweet drizzle balancing out the tart "cranberry crown" and all the warm flavors from the apple pie spice mingling together, you will be making this over and over again for the holidays.
Perfect with a warm cup of cider, sprinkled with just a touch of cinnamon, for breakfast or for snacking. Or well, just because you want to celebrate holiday flavors.
If you like this bread, try my Sweet Tea Bread, inspired by my addiction to sweet tea or my Raspberry Coffee Bread, inspired by my favorite coffee house drink and my very first posted recipe!
Apple Cider Cranberry Bread
1 and 1/2 Cups All Purpose Flour
1 Cup Fresh Cranberries
1/2 Cup Apple Cider
1/2 Cup Brown Sugar
1/4 Cup Canola Oil
1/4 Cup Sour Cream
2 Teaspoons Apple Pie Spice
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Powdered Sugar
2 Teaspoons Milk
1 Teaspoon Apple Cider
Preheat to 350 degrees. Lightly spray or coat loaf pan with canola oil.
Mix flour, apple pie spice, baking soda, baking powder and salt in a small bowl.
Whisk together apple cider, brown sugar, oil, sour cream and eggs in a separate bowl. Add flour mixture and whisk just until incorporated. Fold in cranberries. Add mixture to loaf pan. Cranberries will float to the top.
Bake 40 to 42 minutes, until toothpick comes out clean or with just a few moist crumbs on it. Remove from oven and cool for 30 minutes before turning out from pan. Once turned out, allow to cool completely before glazing.
To make glaze combine all ingredients and stir to combine, pour over cooled bread.
©Christy’s Cooking Creations. Please do not use my images without prior consent. Please link back to this post even if recreating and posting this recipe in your own words.