Spiced Cranberry Apple Bread

Spiced Cranberry Apple Bread

Spiced Cranberry Apple Bread

I can hear it now- “here she goes with another damn apple recipe!”. Yep. Sue Me. Another apple recipe πŸ˜› Actually, please don’t sue me. It would lead to a long drawn out court battle that the media would pick up on and things would come to light that would embarrass us both like my bad habit of eating ice cream in bed and then letting the partially eaten pint melt when I fall asleep and that habit of yours where…well, let’s just leave it as you really need to start closing your window shades at night. Just sayin.

I promise; I’ll move past apple recipes here soon (then I’ll annoy you with cranberry and/or citrus ones πŸ˜› ). But when this one popped into my mind after trying to use up some cranberry sauce, I knew I had to share it. You’ll thank me for this the weekend after Thanksgiving when you have a huge bowl of cranberry sauce in the fridge and you’ve already eaten 12 “day after Thanksgiving” sandwiches covered in that same sauce.

I love the way this turned out. It is rather like fruitcake, in that there is just enough batter to hold the fruits together and man, is it ever full of fruit, but without the dried and candied fruit peel. Not that I personally have any issue with those. I’m a fruitcake fan from way back. I can eat my weight in fruitcake, be it homemade or store bought.

This is wonderfully moist, full of both cranberry sauce and dried cranberries as well as a ton of diced apples. Add in some orange zest and warm spices and this is such a quintessential Fall and Winter style quick bread. It’s easy to throw together, with the most “difficult” part being dicing the apples (I’ll add a tip for how I do that quickly in the recipe instructions). And it makes your house smell SO good while it’s baking. This is the typical quick bread, in that it is even better the second and third days than it was when freshly baked.

You know the drill! <3

Spiced Cranberry Apple Bread

  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (preferably freshly grated)
  • 1/2 teaspoon ground cloves
  • 1 tablespoon orange zest
  • 1/2 cup (one stick) unsalted butter, room temp
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon orange oil or orange extract
  • 2 eggs
  • 1 14 ounce can cranberry sauce (or 1 3/4 cup homemade)
  • 1 1/2 cups finely diced, cored apple (about 2 mediumish apples; don’t worry about peeling) *note at bottom
  • 1 1/3 cups chopped, toasted pecans
  • Glaze-
  • 1/4 cup powdered sugar
  • 1 1/2 to 2 tablespoons lemon juice
  • 1/4 teaspoon vanilla extract
Spiced Cranberry Apple Bread

Spiced Cranberry Apple Bread

  1. Preheat oven to 350 degrees and grease a 10 inch loaf pan. If you don’t have a ten inch, use a 9 inch and a mini loaf pan or a couple of spots in a muffin tin. Just don’t try to load all of the batter into a 9 inch pan or it will overflow.
  2. Whisk together the flour, salt, baking powder, spices and orange zest in a small bowl.
  3. In a large bowl, using a hand mixer on low speed, beat together the butter, sugar and extracts until light and creamy. Add in the eggs and beat until just mixed. Add in the cranberry sauce and beat just until mixed.
  4. Using a large spoon or rubber spatula, add in the flour mixture all at once. Without stirring, dump theΒ  apples and pecans on top, then mix the batter (use a wooden spoon or spatula, not the mixer) together just until mixed and there are no flourly streaks in it. I say again, as I have before, do NOT overmix quick breads of muffins of you end up with tough bread with tunnels in it.
  5. Bake at 350 until golden brown and a skewer inserted in the middle comes out clean, with no moist batter, just a few crumbs, about 45 to 55 minutes, depending on what pan(s) you used. If you put some in a muffin tin or mini loaf pan, make sure to check those sooner, at about the 30 minute mark.
  6. Let cool in the pan for five minutes or so, then use a butter knife to loosen from the sides and invert onto a rack to finish cooling. When cool, whisk together the glaze ingredients in a small bowl and drizzle over the top of the loaf.

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Spiced Cranberry Apple Bread

Spiced Cranberry Apple Bread

*Note- I’ve found that the easiest way to get a nice dice on fruit is to simply not try so hard. I used to stand over them and painstakingly finely dice each piece of apple. Now, I core them, give them a rough chop, then lay a large knife horizontally over the fruit and rock it back and forth, using the knife to scoot the pieces back into the pile as needed. It gets them diced in a minute or so and no backache from bending over a counter trying to make each piece perfect.

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Cider Braised Pork Tenderloin With Apples And Onions

Cider Braised Pork Tenderloin With Apples And Onions

Cider Braised Pork Tenderloin With Apples And Onions

Yay!!!! Halloween is over!!!! I mean…erhmmm, I’m so sad for those of you who enjoy Halloween and have to wait another LONGGGGGGG year for it to arrive again *grins*. I, on the other hand, am 816% ready to have it gone and to move on to Fall comfort foods and cozy cool evenings, crispy leaves under my feet as the puppy drags me at a run across the yard in a vain attempt to catch the cats on her 2 inch tall legs. I crave spiced cider (preferably spiked. I have a husband, kids, cats and a dog. Don’t judge), beef stew, driving home in the afternoon, getting to our driveway and smiling as I smell the scent of a fire going in the wood stove, and flannel sheets.

One meat I tend to use more often in the Fall and Winter is pork. I love pork, but something about it just seems too heavy for eating often in the Spring and Summer. I think part of it is that I grew up before they started breeding leaner pork and I still think of pork as heavy and fatty, even though that’s not the case most of the time anymore.Β  Apples are in season this time of year too and they play soooo nicely together. I like to think God planned all of those things, because, really, could you imagine using a Spring veggie like asparagus or a fruit like strawberries with pork? Nope. Those go with other meat dishes, but not so much with pork. Pork works better with Fall and Winter foods. Like apples. And onions. And apple cider. Can we say “yummy”, class?

This dish isn’t anything new. I’m not inventing the wheel here. It’s just one of my takes on the ubiquitous pork and apples. But it’s totally delicious, extremely easy, and doesn’t take hours. Did I mention that it’s delicious? Moist, fork tender pork tenderloin, spiced and browned, then finished in a bath of apple cider and surrounded with sauteed apples and onions. So good; so comforting.

You know the drill… πŸ™‚

Cider Braised Pork Tenderloin With Apples And Onions

  • 2 medium onions, sliced into half moons (about 2 cups)
  • 3 apples (use your favorites. I used a mix from what we got at the orchard a few weeks back), cored and cut into wedges (leave the peel. It adds color, flavor and fiber)
  • 3 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon neutral cooking oil
  • 2 1 to 1.5 lb pork tenderloins (tenderloins, NOT loins)
  • 3/4 teaspoon cinnamon (the spice measurements for all the spices I’m giving are approximate for this recipe. You may like a bit more or less of one or another)
  • 1 teaspoon ground black pepper
  • 2 teaspoons McCormick Smokehouse Maple seasoning (easily found in the spice aisle of your grocery store)
  • 3/4 teaspoon ground sage
  • salt to taste (but be careful; there is salt in the seasoning blend)
  • 1/2 cup raisins
  • 3/4 cup apple cider
  1. Preheat oven to 425 degrees.
  2. Melt the butter in an oven safe large non stick pan (I used my largest cast iron skillet). Add in the sliced onions and apples; sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon cinnamon. Cook over low heat until they are softened and barely fork tender, stirring occasionally. When done, remove from the pan and set aside for now.
  3. Add the oil to the same pan and heat until just below the smoking point. Carefully add in the pork tenderloins. Brown on one side, then carefully flip over. Sprinkle half the seasonings evenly over both pieces of meat. Brown the next side, then repeat with the remainder of the seasoning.
  4. Mix the raisins in with the apples and onions, then spoon the mixture alongside and over the meat. Carefully pour the apple cider in the pan along the sides. If you can’t fit it all, that’s ok. Just use what you can.
  5. Carefully slide the pan into the hot oven, being careful not slosh all over yourself (don’t ask me why I felt the need to add that warning, please and thank you).
  6. Cook at 425 for about 15 to 20 minutes or until a meat thermometer stuck into the middle of the loins comes out at between 135 to 140 degrees (it will come up to 145 in the few minutes you let it rest after taking it from the oven; start checking at about 12 minutes just to be safe; nothing worse than overcooked pork).
  7. Let rest for about ten minutes to firm up and come to temp, then thinly slice the meat and serve with the apples and onions spooned over it. This is delicious with noodles or rice, with the fruits and pan juices served on top of the side dish also.
Cider Braised Pork Tenderloin With Apples And Onions

Cider Braised Pork Tenderloin With Apples And Onions

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Where Did Winter Go?

Creamy Turkey Soup

I’m weird. No, not cause of that! Or that! Shame on you for mentioning that one… I was young and foolish! What do you mean that was last week!?

Hmmmppphhh.

As I was saying before you so rudely interrupted me, I’m weird. Quit giggling darn it. The reason I’m weird? Because I like Winter. Yep. I do. I like the cold weather though I admit that I don’t venture out into it much because I have the worlds worst circulation and I get cold in August. I like the snow when it happens, I like the coziness, I like being all bundled up in my recliner with a book and a cup of tea while the wind whistles outside my door. The problem this year is that as much as I like Winter, there hasn’t BEEN much of one this year. Where did Winter go!? Who hid it!? I want a REAL Winter! But no matter what, I like all the aspects and feelings that go with Winter.

And I definitely like the foods. We humans eat heartier in Winter. We eat meals that simply wouldn’t work in the full blown heat of Summer. Foods like stews and casseroles and pork roasts full of fat and massive flavors. Also, foods like soup. Continue reading