Ingredients and Weight:
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (240ml) apple cider
- 1/2 cup (120ml) cranberry juice
- 1/2 cup (1 stick) unsalted butter, melted
- 1 egg
- 1 cup (120g) dried cranberries
Preparation Time:
15 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together apple cider, cranberry juice, melted butter, and egg.
- Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
- Fold in dried cranberries.
- Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let bread cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
Per serving (1 slice):
- Calories: 250
- Fat: 7g
- Carbohydrates: 45g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful bread with a tender crumb
- Sweetness from apple cider and cranberry juice
- Tartness from dried cranberries
- Warm spices like cinnamon and nutmeg
User Comments:
- "This bread is absolutely delicious! It has the perfect balance of sweetness and tartness, and the cranberries add a nice touch of texture."
- "I love this bread for breakfast with a cup of coffee. It's so flavorful and filling."
- "This is a great bread to make ahead of time for busy mornings. It's perfect for toasting or eating on the go."
Special Precautions and Tips:
- To ensure even baking, rotate the loaf pan once during baking.
- If you don't have dried cranberries, you can substitute raisins or chopped walnuts instead.
- This bread can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week.
