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Glazed Apple-Cranberry Bread

Liz Berg
Course Baking, Cake

Ingredients
  

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 350ยบ. 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.