Ingredients
Scale
Cranberries:
- 1/2 cup dried cranberries (I used Craisins)
- 1/2 cup North Coast Apple Cider
Reduced Apple Cider:
- 1 cup North Coast Apple Cider*
Apple Bread:
- 1 tablespoon softened butter (to grease the loaf pan)
- 1 tablespoon sugar (to dust the loaf pan)
- 1/4 cup butter (melted)
- 2 tablespoons vegetable oil
- 2 tablespoons of the reduced apple cider
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 apples (peeled, cored and grated (I used Granny Smith. If your apples are huge, use only 1 1/2 apples))
Icing:
- 1 tablespoon butter (melted)
- 2–3 teaspoons of the reduced apple cider
- 1/2 cup powdered sugar (sifted)
- 1/4 teaspoon vanilla
Instructions
- In a small bowl, soak the dried cranberries (I used Craisins) in apple cider. Set aside until plump. (I refrigerated overnight).
- Preheat oven to 350º. Grease an 8 x 4-inch loaf pan with butter and line bottom with a rectangle of parchment, if desired. Grease parchment. Dust pan with sugar. Shake out excess. Set aside.
- Mix together butter, oil, 2 tablespoons of the reduced apple cider, and sugars until creamy. Beat in the eggs.
- In another bowl whisk together, flour, baking soda, salt and cinnamon. Stir into egg mixture until just combined (do not beat). Fold in apples and drained cranberries.
- Scrape batter into the prepared pan. Bake 1 hour or until a toothpick inserted into the middle of the loaf comes out clean.
- Cool in pan 10-15 minutes before removing to a cooling rack.
- Make icing by whisking together butter, reduced apple cider, powdered sugar and a splash of vanilla extract. Add enough cider to reach a good drizzling consistency.
- Drizzle icing over cooled bread.
Notes
*You may not use all of the reduced apple cider.
- Category: Baking, Cake