A touch of lemon, some chopped cranberries, and walnuts make this quick bread seem like coffee cake. Serve it warm for breakfast or dessert.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
cool:
10 mins
bake:
55 mins at 350°
stand:
overnight
Servings:
12
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Ingredients

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Directions

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  • Grease bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan; set aside. In a small bowl toss 2 tablespoons of the 2 cups flour with the apple; set aside. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium speed for 30 seconds; gradually beat in granulated sugar until combined. Beat in eggs and vanilla. Combine remaining flour with baking soda and salt; add to beaten mixture alternately with milk or orange juice. Stir in apple mixture, cranberries and 1/3 cup of the walnuts. Spoon into prepared pan, spreading evenly.

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  • In a medium bowl combine brown sugar, 2 tablespoons flour, lemon peel, 1 tablespoon melted butter and remaining nuts; sprinkle evenly over batter in pan. Bake, uncovered, in a 350 degree F oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.

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  • Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack. Wrap and store overnight at room temperature before slicing. Makes 12 servings.

*For sour milk:

Place 1 teaspoon lemon juice or vinegar in a 1 cup glass measure; add milk to equal 1/3 cup. Let stand 5 minutes.

Nutrition Facts

310 calories; total fat 14g; saturated fat 6g; polyunsaturated fat 4g; monounsaturated fat 3g; cholesterol 59mg; sodium 281mg; potassium 111mg; carbohydrates 43g; fiber 1g; sugar 24g; protein 3g; vitamin a 340IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 52mcg; vitamin b12mcg; calcium 30mg; iron 1mg.

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