Ross Sneyd's Cranberry-Apple Quick Bread
For the last two weeks, delicious, dense, seeded bread has been showing up in the VPR kitchen for all to share. When one colleague started asking around about it, everyone else chimed in, some even offering to trade for the recipe. The bread was actually purchased from a baker at the Burlington farmer’s market, but VPR’s Ross Sneyd still handed over his recipe for “embarrassingly easy” apple-cranberry quick bread. It’s served all the time at his bed and breakfast, the Comstock House in Plainfield.
2 cups peeled, chopped apples
3/4 cup sugar
2 tablespoons oil
1 egg
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup fresh or frozen cranberries
1/2 cup chopped walnuts
Preheat oven to 350 degrees F. Grease 8 1/2-by-4 1/2-by-2-inch loaf pan.
Combine apples, sugar and oil. Add egg, mixing well.
Combine dry ingredients in a separate bowl. Add to apple mixture, mixing just until dry ingredients are moist. Stir in cranberries and walnuts.
Spread batter in pan. Cook 60 minutes or until a toothpick inserted in the center comes out clean. Makes 1 loaf.
2 cups peeled, chopped apples
3/4 cup sugar
2 tablespoons oil
1 egg
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup fresh or frozen cranberries
1/2 cup chopped walnuts
Preheat oven to 350 degrees F. Grease 8 1/2-by-4 1/2-by-2-inch loaf pan.
Combine apples, sugar and oil. Add egg, mixing well.
Combine dry ingredients in a separate bowl. Add to apple mixture, mixing just until dry ingredients are moist. Stir in cranberries and walnuts.
Spread batter in pan. Cook 60 minutes or until a toothpick inserted in the center comes out clean. Makes 1 loaf.