Thursday, November 25, 2010

Cran-Apple Pecan Bread

1 ½ cup flour
1 tsp cinnamon
½ tsp baking soda
¼ tsp baking powder
½ tsp salt
¼ tsp nutmeg
1 cup sugar
3/4 cup dried cranberries
1 apple, peeled & chopped
¼ cup cooking oil
½ cup milk
1 egg
¼ tsp lemon zest
½ cup pecans, chopped

Grease bottom of a loaf pan. Preheat oven to 350 degrees.

In a medium mixing bowl combine flour, cinnamon, baking soda, baking powder, salt and nutmeg.

In another bowl combine sugar, apple, cranberries, oil, milk, egg and lemon zest. Add dry mixture to apple mixture. Fold in nuts.

Pour batter into pan and bake for 1 1/2 hours or until a wooden toothpick is inserted in the middle of the loaf and comes out clean. Cool on a wire rack. Remove from pan, wrap and store over night in the fridge. This allows the flavors to mellow and the loaf to cut easier.

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