Mmmmm, I wanted something to snack on with my tea and condensed milk so that’s when I broke out the cran-apple streusel loaf that I froze before I left for the holidays. It’s lightly sweet, filling, full of great textures and I’m going to count it as my serving of fruit since I used fresh cranberries and apples in it.
And you’re in luck. I found half of what I did written on a pink post-it on my desk and the other half on P’s phone. And when I pieced them together, it looks like a whole recipe. Woot!
Ingredients for streusel topping
½ stick of butter
½ cup of flour
¼ brown sugar
Handful of crush pecans (I just chopped mine up with a knife.)
Now What for streusel topping?
Pulse the butter, flour and brown sugar till nice and crumbly. Keep separate from the pecans.
Ingredients for loaf
Butter to butter a bread loaf pan
2 cups of flour
1 cup of brown sugar
½ cup of granulated sugar
Pinch of salt
Big pinch of baking soda
Really big pinch of cinnamon
Small pinch of nutmeg
1 scrambled egg, raw
½ cup of oil (I had canola, so used that)
8 oz sour cream
1 medium tart apple peels and cut into medium chunks (I used a Mountain Rose apple, but you could use a Granny Smith.)
3/4-1 cup of fresh cranberries
Heat the oven to 350 degrees. Butter a bread loaf pan.
In a bowl, mix together the flour, brown sugar, granulated sugar, salt, baking soda, cinnamon and nutmeg. Work in the egg, oil and sour cream. Mix in the apple chunks and fresh cranberries.
Pour the batter into the loaf pan.
Top with streusel mixture and crushed pecans. Bake for 25 35 minutes depending on your oven. You can check with a toothpick or knife to see if it is done or not. Stick it in the loaf, if it comes out clean, then it’s done.
When it cools off, you can take it out of the pan. I wasn’t really sure how to go about it so that the streusel would all fall off, so what I did was put on a big oven mitt and cover the entire top of the loaf with my hand in that mitt. Then I turned it over into the mitt, pulled the pan off of it and quickly turned it right side up onto a flat surface. It freezes really well and was still really moist after I defrosted a section.
I’m always so happy when I’m experimenting and it turns out to be not just edible, but actually tastes good.