So I finally made the cranberry bread.
I felt like I had to.
Every time I would walk into the kitchen, there it was….the recipe wall. Staring right at me in all it’s apple-cranberry bread recipe glory.
I mean, who does that? Who puts a recipe on the wall that they’ve never even made before? Maybe the same person who makes silver stamp mistakes and eats all the watermelon samples for lunch because they spent all their money at the 400 mile yard sale.
Yeah. That type of person.
Gotta love ’em.
When I made the recipe wall, I wasn’t really concerned about how the recipe tasted. I didn’t have time for that….I had a wall to decorate. I just picked out the cutest recipe. The recipe with plenty of directions and ingredients and lots of 3/4 cup and 1 TSP and other cute things like that. I never actually thought I would make it.
After all, it has 11 ingredients.
And I’m more of a 4 ingredient kind of girl.
But it was getting embarrassing. Everyone always asking me “where I got the recipe” and “how it tasted” and “did I like cranberry bread with nuts” and “did the apples make it taste better.” I tried to explain, but it seems like no one really understood the “cute recipe” concept.
So today I went to the store and bought 7 of the 11 ingredients the recipe listed…..that I didn’t have in the kitchen.
And baking powder.
Oh. And I also figured out it wasn’t cranberry season. I guess cranberry season is somewhere around Thanksgiving. But it’s definitely not now…..judging from the blank stares of the grocery store clerks when I asked where the fresh cranberries were.
But even though I didn’t have fresh cranberries, it was delicious.
So if you are bold and adventurous and like recipes with 11 ingredients and have things in your pantry like flour and sugar and baking powder, this might just be the recipe for you.
courtesy of allrecipes.com
- 2 eggs
- 3/4 cup sugar
- 2 tablespoons canola or vegetable oil
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped, peeled tart apples
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped walnuts
(1) In a mixing bowl, beat the eggs, sugar and oil.
(2) Combine the flour, baking powder, cinnamon, baking soda and salt; add to egg mixture just until combined (batter will be very thick).
(3) Stir in the apples, cranberries and walnuts.
(4) Transfer to an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean.
(5) Cool for 10 minutes before removing from pan to a wire rack to cool completely.
It is delicious.
Delicious in your non-typical cranberry bread way. It has a little bread and a lot of extra stuff. Hearty, healthy stuff, like walnuts and apples and cranberries. It made me feel healthy when I ate it, almost like I was training for the iron-mom triathlon. Which of course I’m not….because I’m too busy making recipe walls and baking bread.
So the recipe wall has been put to the test and emerged victorious.
And really, really cute 🙂
Looking for a little more recipe inspiration? Be sure to check out my recipe page.
PS If you want to see how I made the plate rack click here.
PPS If you want to see how I added the recipe to the wall (without even using a level)….click here.