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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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; 14 g total fat; 6 g saturated fat; 4 g polyunsaturated fat; 3 g monounsaturated fat; 59 mg cholesterol; 281 mg sodium. 111 mg potassium; 43 g carbohydrates; 1 g fiber; 24 g sugar; 3 g protein; 340 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

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