Apple Cider-Cranberry Bread Recipe

Name: Apple Cider-Cranberry Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: cooking spray; 2 cups all-purpose flour; 0.75 cup white sugar; 0.75 cup dried cranberries; 0.75 cup chopped walnuts; 1.5 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.75 cup apple cider; 2 eggs; 0.125 cup vegetable oil

Cook Time: 40 minutes

Recipe for Cranberry Walnut Loaf

Servings: 10 servings

Ingredients:

Cooking spray
2 cups all-purpose flour
cup white sugar
cup dried cranberries
cup chopped walnuts (optional)
1 teaspoons baking powder
teaspoon baking soda
teaspoon salt
cup apple cider
2 eggs
1 cup vegetable oil

Directions:

Preheat the oven to 350F (175C). Lightly spray a 9x5-inch loaf pan with cooking spray.
In a large bowl, combine the flour, sugar, dried cranberries, chopped walnuts, baking powder, baking soda, and salt.
In a separate bowl, beat together the apple cider, eggs, and vegetable oil until frothy.
Gradually mix the wet ingredients into the dry ingredients. Stir until the mixture is moist and combined.
Pour the batter into the prepared loaf pan, smoothing it into an even layer.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the loaf to cool for a few minutes before removing it from the pan and letting it cool completely on a wire rack.

Cook's Notes:

You can substitute the walnuts with any other mixed nuts of your choice if you prefer.

Nutrition Facts (per serving):

Calories	281
Total Fat	10g (12% DV)
Saturated Fat	1g (7% DV)
Cholesterol	33mg (11% DV)
Sodium	267mg (12% DV)
Total Carbohydrates	45g (17% DV)
Dietary Fiber	2g (6% DV)
Total Sugars	23g
Protein	5g (10% DV)
Vitamin C	0mg (0% DV)
Calcium	58mg (4% DV)
Iron	2mg (9% DV)
Potassium	78mg (2% DV)

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

Perfect for breakfast, brunch, or snack time, this moist cranberry and apple cider bread is full of fall flavor and quick and easy to make.

History of Apple Cider-Cranberry Bread

Apple cider and cranberry are two quintessential ingredients of autumn in North America. Apple cider, with its sweet and tangy flavor, has long been a traditional beverage in many American households, especially in the fall when apples are harvested. Cranberries, native to North America, have been a staple in Native American cuisine and were later adopted into European-inspired recipes by colonists. The combination of these two ingredients in bread became popular as home bakers sought to incorporate seasonal flavors into their everyday baked goods. The Apple Cider-Cranberry Bread recipe reflects this blend of both indigenous and colonial influences, giving rise to a warm, hearty loaf that has become a favorite for cozy fall gatherings.

Regional Characteristics

This bread is particularly popular in the Northeastern and Midwest United States, where both apples and cranberries are abundant during the autumn months. Many regional variations of this recipe exist, with some adding nuts like walnuts or pecans, while others include spices such as cinnamon or nutmeg to enhance the fall flavor. While the bread itself is not unique to a single region, its use of local ingredients makes it a regional favorite in places like New England, which is famous for its apple orchards and cranberry bogs.

How It Differs From Similar Dishes

Apple Cider-Cranberry Bread stands out from other quick breads such as banana bread or pumpkin bread due to its light yet rich flavor profile. Unlike banana bread, which tends to be moist due to the fruits natural moisture, this bread relies on apple cider for both flavor and moisture. The addition of cranberries gives it a slightly tart kick, balancing the sweetness of the apples and sugar. Additionally, while pumpkin bread often has a dense, spiced texture, apple cider cranberry bread tends to be lighter and airier, making it perfect for breakfast or as a snack alongside a warm beverage.

Where to Serve It

Apple Cider-Cranberry Bread is ideal for serving at brunches, holiday gatherings, or casual afternoon teas. Its fall-inspired flavor profile makes it especially fitting for Thanksgiving or a cozy autumn afternoon. This bread pairs wonderfully with a cup of hot tea, coffee, or even a glass of cider. It can also be sliced thin and served with butter or cream cheese as a simple snack or breakfast item. The versatility of this bread makes it a popular choice for home bakers who want to bring a seasonal touch to their menus.

Fun Facts

The first cranberry bogs in the U.S. were established in Massachusetts, which is also one of the largest producers of cranberries in the world.
Apple cider vinegar, while often confused with apple cider, is a very different product. Its made from fermented apple juice, while apple cider is simply fresh-pressed apple juice.
Cranberries are one of only three fruits native to North America that are grown commercially, alongside blueberries and Concord grapes.
Adding nuts to this bread is optional, but the crunch of walnuts or pecans provides a delightful texture contrast to the soft, moist crumb.

FAQ about Apple Cider-Cranberry Bread Recipe

To store your Apple Cider-Cranberry Bread, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If you'd like to keep it for a longer period, you can freeze it. Simply wrap the bread in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Yes, you can substitute the dried cranberries with other dried fruits like raisins, chopped dried apricots, or even dried cherries. Adjust the sweetness according to the fruit you choose, as some dried fruits may be sweeter than cranberries.

Yes, you can make this bread gluten-free by using a gluten-free all-purpose flour blend. Be sure to choose a blend that includes a binder like xanthan gum to help provide structure. The recipe's other ingredients should work well with a gluten-free substitute.

Absolutely! You can leave out the walnuts if you're allergic or simply don't enjoy them. Alternatively, you can substitute them with other nuts, like almonds, pecans, or hazelnuts, or omit the nuts entirely for a nut-free version.

Dry bread could be a result of overmixing the batter, which causes the gluten to develop too much and leads to a dense texture. Additionally, baking it for too long or at too high a temperature can also cause dryness. Make sure to check for doneness with a toothpick around the 40-minute mark and avoid overbaking.

Yes, homemade apple cider can be used in place of store-bought cider. Just be sure that it’s not overly fermented or sour, as this could affect the flavor of the bread. If your homemade cider has a strong flavor, consider adjusting the sugar content in the recipe to balance it out.

Yes, you can double the recipe if you're looking to make more loaves. Just be sure to use a larger pan and increase the baking time slightly. Check for doneness by inserting a toothpick into the center; it should come out clean when done.

Yes, you can substitute the vegetable oil with other oils like canola, sunflower, or even coconut oil. If you're looking for a healthier option, you can also try using applesauce, which will add moisture while reducing fat content.

To make the bread sweeter, you can increase the sugar amount slightly, or add a drizzle of glaze on top after baking. You could also add more dried fruit, such as raisins or sweetened cranberries, to boost the sweetness.

Absolutely! Adding spices like cinnamon, nutmeg, or allspice would complement the apple cider and cranberries nicely. Start with about 1/2 teaspoon of cinnamon or 1/4 teaspoon of nutmeg, and adjust to your taste.

Comments

Sarah Torres

09/17/2023 05:43:28 PM

I used Craisins because that's what my husband grabbed, and I used sliced almonds as well. The texture is a bit like cornbread, which I love. Also, it's not too sweet. I give it a solid four stars!

John Parker

12/26/2024 11:34:01 AM

On 10.27.19, I baked this recipe in three mini-loaf pans for 35 minutes at 350°F. I should have checked for doneness at 32 minutes as they ended up slightly dry. However, this was more my error than a fault of the recipe. I didn't quite get the tanginess from the apple cider that I had hoped for, but I appreciated the sweetness from the cranberries. The walnuts added a nice texture. The predominant flavor here is the cranberries, and in the end, it's not too different from other nut and dried cranberry quick breads I've made. I had some very ripe bananas on hand and think adding one might have helped with the moistness. This isn't a criticism as I still found it to be a good bread. Overall, I enjoyed it and appreciate you sharing the recipe.