Ingredients
- 1-3/4 Cup Flour
- 2 Teaspoons Cinnamon
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon salt
- 1 Cup Brown Sugar Packed
- 1/2 cup Canola Oil
- 1/2 cup Sour Cream
- 2 Eggs
- 1 Large Braeburn Apple Peeled and finely chopped
- 1/2 Cup Dried Carnberries
- 3 Tablespoons Spiced Cider To re-hydrate the cranberries
Servings: Loaf
Instructions
- Heat oven to 350 degrees. Spray one 9X5 or six Mini Loaf Pans with cooking spray. Mix the flour, cinnamon, baking powder & soda, and salt in a large bowl.
- Put the sugar, oil, sour cream, and eggs in a medium bowl. Mix at high speed of mixer for 2 minutes until the mixture is smooth and creamy.
- Pour the egg mixture into the flour mixture and stir until just moistened.. Stir in apples. Drain the cranberries and add them to the batter stirring them in gently.
- Pour into prepared pan(s). Bake approximately 60 minutes for large pan or approximately 30 minutes for minis. A toothpick should come out clean but moist. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely.
- Store in plastic zip lock bags in refrierator for up to 5 days. The loaves can be frozen in freezer bags for up to one month.
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