Apple cranberry bread is packed with apples and dried cranberries, singing culinary harmony with pumpkin pie spice. You’ll want to try this!
Apple Cranberry Bread
I look forward to sharing bread with you every month. This one is pretty special but you’ll need to trust me on this one.
This bread is somewhat of a homely bread by appearance. It’s packed with apples and dried cranberries, filling the house with irresistible aromas as the fragrance of pumpkin pie spice wafts from the kitchen.
Good luck waiting for this bread to cool before slicing into it. 🙂
I’m more than happy to make a change or two just to make this bread equally beautiful as it is delicious, but this is one of those “don’t change a thing!” recipes. I love the conversations we have when I make a dish or bake a bread for the first time.
“Can you make this again?”
“Yes I can. Do you like it?” I reply.
“Yes but make it just like this. Like, don’t even change anything.”
“Ok but I could make it look better…”
“No. Don’t. Change. Anything.”
Well fine. This bread looks exactly like this each and every time that I make it.
The dough is a bit wet but not sticky enough to come off onto your hands when you knead it.
I pack apples and dried cranberries into the dough, making it difficult to cram it all in. As I form the two long strips of dough to twist together, the goodies show through the dough, sometimes breaking in places. I could take care to roll the apples and berries in the center of the dough or change the way I shape the strips but we like it just the way it is. We love the golden crust, sweet apples and tart dried cranberries.
The crust is soft and rich. The inside is moist and ideal for toast, French toast or bread pudding. Or just eating by the slice as it is.
Once you try this bread and savor the flavors, it will be a beautiful sight to behold.
I am so grateful to my fellow Twelve Loaves bakers for inspiring my bread baking adventures and tempting me each month with their baked goodies. I’m head over heels for apples so this is definitely a bread baking month I don’t want to miss! What is your most favorite apple bread recipe?
Our host this month is Heather from girlichef, and our theme is Apples. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves Pear Breads!
- Apple and Ham Pizza from Karen’s Kitchen Stories
- Apple Braid Bread from Basic N Delicious
- Apple Cider Levain Bread from A Shaggy Dough Story
- Apple Cinnamon Bagels from Kudos Kitchen by Renee
- Apple Cinnamon Rolls from That Skinny Chick Can Bake
- Apple Cranberry Bread from Try Anything Once Culinary
- Apple Harvest Bread from Cake Duchess
- Fresh Apple Bread with Praline Topping from Never Enough Thyme
- Praline-Apple Bread from A Baker’s House
- Savory Apple-Brie Pull-Apart with Curried Apple Butter from Culinary Adventures with Camilla
- Triple Apple Bread from girlichef
- Vegan Apple Biscoff Cinnamon Rolls from NinjaBaking
If you’d like to add your bread to this month’s #TwelveLoaves collection, here’s what you need to do:
- Post your Twelve Loaves bread on your blog, making sure to mention the Twelve Loaves challenge in your blog post (this helps us to get more members as well as share everyone’s posts).
- Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (October = Apples).
- Share your Twelve Loaves bread (must be baked and post this month) on your blog by October 31, 2014.
- ¼ cup milk, lukewarm
- ¼ cup water
- ⅓ cup applesauce
- ¼ cup pure maple syrup (or honey)
- ½ tsp. alaea Hawaiian sea salt
- 1 packet of Red Star's quick rise yeast
- 1½ cups of chopped Granny Smith or apples ideal for baking
- 1 cup of dried cranberries
- 2 tbsp. butter at room temperature
- 2 tsp. pumpkin pie spice
- 3 cups of flour, or more to make a slightly wet and tacky dough
- 1 egg white for brushing atop your dough before baking
- milk for brushing atop your bread after baking
- In a large mixing bowl add flour, yeast, salt and pumpkin pie spice. Stir together.
- Now add milk, water, maple syrup and applesauce to the mixing bowl.
- Combine until dough is formed and begin to knead, adding more flour by the tablespoon if dough is too wet. Add apples ½ cup at a time, kneading after each addition. Dough should be wet but not sticking to your hands. The moisture in the dough will increase after adding the apples, don't forget to add flour one tablespoon at a time when the dough starts to stick to your hands or the kneading surface.
- Knead for 10 minutes or until the dough is smooth and cohesive. After all the apples are added, begin to knead in the dried cranberries.
- Form dough into a ball.
- Butter the bottom half of a large bowl and place dough inside. Rotate to coat bottom of the dough ball with butter then rotate so the buttered bottom is now the top.
- Boil water and pour into a heat safe pan and place it inside your oven. It is important that the oven is cool from the start. Keep oven off.
- Set bowl containing the dough next to the hot water inside the oven, making a warm place for the dough to rise.
- Let the dough rise for an hour or until doubled in size, then remove and turn out onto a clean, flat surface very lightly dusted with flour.
- Gently press down on the dough, making a fairly flat and round piece of dough.
- Cut dough in half and form two long strips of dough.
- Butter a round 8" cake pan.
- Take one end of each dough strip and pinch together. Twist together and form a circle, pinching the ends together.
- Place the dough into the buttered cake pan and set it back into the oven next to the warm water to rise for another 30 minutes.
- After dough has doubled in size, remove from the oven and preheat to 375 degrees F.
- Brush a scrambled egg white over the top of the dough. Boil more water and replace the water that has cooled from your heat proof bowl. Once your oven is preheated, place your heat safe bowl back into your oven and add boiling water. This will create steam while your bread bakes. Place your hot water alongside your bread or on a lower rack, allowing your bread to bake as close to the center of the oven as possible. Bake for 35-40 minutes or until top is a rich golden brown color. Leaving the bread in the pan, let it cool on a rack for 15 minutes. While still hot, brush with milk to keep the top nice and soft.
- Remove from the pan and cool directly on a cooling rack.
- After your beautiful bread has completely cooled you can slice it, serve it and enjoy!