Jeanette Harmel of Tomah submitted this apple cranberry bread recipe featuring two of Wisconsin’s fruit crops: apples and cranberries.
- 2 eggs
- 3/4 cup sugar
- 2 tablespoons vegetable oil
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups tart apples, peeled and chopped
- 1 cup cranberries, fresh or frozen
- 1/2 cup walnuts, chopped
In a large mixing bowl, beat the eggs, sugar and oil. In a medium bowl, combine the flour, baking powder, cinammon, baking soda and salt. Add to egg mixture, stirring just until combined (batter will be thick). Fold in apples, cranberries and walnuts.
Transfer batter to an 8-inch by 4-inch loaf pan coated with nonstick cooking spray. Bake at 350 degrees F. for 60 minutes, or until bread tests done with a toothpick. Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely.