This is a sweet and slightly tangy apple cider bread for breakfast, snack, or just when you need a little something… Happy baking!
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
Combine flour, sugar, cranberries, walnuts, baking powder, baking soda, and salt in a large bowl.
Beat apple cider, eggs, and vegetable oil in a separate bowl until frothy. Mix apple cider mixture into flour mixture until moist; pour into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Per Serving: 281 calories; protein 5g; carbohydrates 45.4g; fat 9.6g; cholesterol 32.7mg; sodium 267.4mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.