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To prepare bread: Preheat oven to 350°F. Grease the bottom and 1/2 inch up the sides of a 9-by-5-inch loaf pan. In a small bowl, toss 2 tablespoons of the 2 cups flour with the apple; set aside. In a large bowl beat 1/2 cup butter with an electric mixer on medium speed for 30 seconds; gradually beat in granulated sugar until combined. Beat in eggs and vanilla. Combine remaining flour with baking soda and salt; add to beaten mixture alternately with sour milk (or orange juice). Stir in apple mixture, cranberries and 1/3 cup walnuts. Spoon into prepared pan, spreading evenly.
To prepare topping: Combine brown sugar, flour, lemon peel, melted butter and walnuts in a medium bowl; sprinkle evenly over batter in pan. Bake, uncovered, for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack. Wrap and store overnight at room temperature before slicing.