This recipe is great when you have leftover cranberries from the Holidays. It is a tasty bread that is not loaded with sugar. Make sure that you cut your cranberries in half that way they mix with the batter and are not quite so tart. Of course this time I was in a hurry and forgot!! Enjoy~

Apple Cranberry Bread

2 eggs

¾ cup white sugar

2 Tablespoons oil

1 ½ cups flour

1 ½ teaspoons baking powder

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon salt

2 cups finely chopped and peeled apples

1 cup fresh or frozen cranberries cut in half

Mix eggs, sugar, and oil; add in flour, baking powder, cinnamon, baking soda and salt. Mix just until combined, batter will be very stiff. Then stir in the apples and cranberries. Put into a greased and lined loaf pan.

Bake at 350 for 60-65 min or until done. Cool for 10 before removing from pan.

Serves 16

ww Old Points 3
ww PointsPlus 4

3/4 c. butter softened

3 cups white sugar

3 eggs

6 ripe bananas

2 c. sour cream

1 Tablespoon vanilla

1/2 teaspoon salt

3 teaspoons baking soda

4 1/2 c. flour

1 c. chopped walnuts (optional) 

Pre-heat
oven to 300. Grease 3 large bread pans, if pans are small may need to
use 4 pans. Cream butter and sugar together. Mix in eggs, mashed
bananas, sour cream, and vanilla. Next, mix in salt, baking soda, and
flour. Stir in nuts. Divide into prepared pans. Bake for 1 hour or until
toothpick inserted comes out clean. I have found baking the bread at
300 is nice because it doesn’t get so brown, but it seems to take longer
than an hour for me.