BreadAugust-September 2013

Cranberry Apple Bread


Tart apples and colorful red cranberries marry for delicious flavor in this recipe. For extra color, sprinkle 3 to 4 additional tablespoons of chopped cranberries over the batter right before baking. Mini-loaves make delicious homemade gifts. This recipe makes one 8½x4½-inch loaf or two 5½x3-inch mini-loaves or 24 mini-muffins.

1 recipe Coconut Oat Bran Bread
½ cup unflavored milk of choice (NOT ¾ cup)
¼ cup unsweetened applesauce
¾ cup chopped fresh cranberries or ½ cup dried cranberries, rolled in gluten-free flour
1 cup toasted seeds or roughly chopped nuts, toasted, optional
½ cup finely diced dried apples, optional

1. Preheat oven to 350°F. Grease one 8½x4½-inch loaf pan or two 5½x3-inch mini-loaf pans. Alternatively, place liners in a 24-count mini-muffin pan.

2. Prepare Coconut Oat Bran Bread batter through step 3.

3. In a small bowl, whisk together ½ cup milk and applesauce until thoroughly blended. Add to Coconut Oat Bran Bread batter and fold with a silicone spatula until all ingredients are just combined. Fold in cranberries and other optional ingredients, if using.

4. Scrape batter into the prepared pan(s) or scoop about 2/3 full into mini-muffin pans.

5. Place in preheated oven. Bake 8½x4½-inch loaf pan 30 minutes and then rotate the pan for even baking. Bake an additional 20 to 30 minutes or until the top is golden brown and a toothpick comes out without crumbs. Bake mini-loaf pans 30 minutes and then rotate the pans. Bake an additional 10 minutes or until a toothpick comes out without crumbs. Cool loaves in the pan 5 minutes. Transfer loaves to a rack and cool completely. Bake mini-muffins 13 to 15 minutes or until a toothpick comes out without crumbs. Cool in pan a few minutes and transfer to a rack to cool completely.

Each serving contains 281 calories, 14g total fat, 2g saturated fat, 0g trans fat, 38mg cholesterol, 243mg sodium, 37g carbohydrate, 2g fiber, 16g sugars, 3g protein, 20Est GL.

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