Photo: recipeland.com

Cranberry Apple Bread

add your photo of this recipe!

Prep: 10 minutes

562 calories per serving view nutrition facts

1 loaf suggest servings

Ingredients

1	cup	milk	room temp
3	tablespoons	vegetable oil
2 1/2	tablespoons	sugar
1/2	teaspoon	cinnamon
1 1/2	teaspoons	salt
1	cup	whole wheat flour
2	cups	bread flour
1 1/2	teaspoons	yeast, active dry
1/3	cup	cranberries, dried	unsweetened
1	each	apple	peeled, cored, diced
1/4	cup	pecans	optional

Directions

Add ingredients in the order recommended for your bread machine.

If you prefer the cranberries and apples in larger pieces, add at the raisin beep (if your machine has this), or when the first kneading is almost completed.

Cook the bread on the Sweet cycle or on the Basic cycle.

Fresh or frozen thawed cranberries may be substituted, but decrease the amount of milk and check the consistency of the dough a few times during the mixing process and be ready to adjust with a little more milk or flour.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 220g

Amount per Serving

Calories 562 28% of calories from fat

	% Daily Value*
Total Fat 18.0g	27%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 913mg	38%
Total Carbohydrate 88.0g	29%
Dietary Fiber 7.0g	27%
Sugars 15.0g
Protein 16.0g	31%

Vitamin A	3%		Vitamin C	3%
Calcium	10%		Iron	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Kiwi: Page 12

Last Recipes Viewed

Recipe Bite

Trout Time!

by Krazy Chef Kurt Upton

It is summer again and fishing season is in full swing. I have been out, fishing when I can get away from the kitchen. So I have been creating some new recipes and...

Member Review

Pancit

Tastes delicious ... but 3 TB broth for 8 oz. rice sticks? Even with the vegetable juices and soy sauce, it takes a pint or more of broth to hydrate the rice noodles, an it's still a dry dish (as it's supposed to be), not soupy. I made it with a rounded cup of shrimp and dices ham; more meat would be better.

Reviewed by jbusler