Fresh apples, tart cranberries, and warm cinnamon make up this delicious Cranberry Apple Bread!
You will love this Cranberry Apple Bread recipe! It is is a delicious quick bread that combines the tart burst of fresh cranberries with the natural sweetness of apples for a perfectly balanced flavor. Moist and tender with a hint of warmth from the cinnamon, this bread captures the cozy essence of fall and the holiday season.
For more breads with fruit incorporated into them you have to check out my Strawberry Bread, Lemon Zucchini Bread, and Raisin Pecan Bread.
Table of Contents
Why We Love This Bread
- The recipe uses simple ingredients that are easy to find.
- Perfect for sharing with family or gifting during holidays.
- Cranberry Apple Bread stays moist and delicious for days after baking.
Recipe Ingredients
Sweet Apples – I like using Fuji, Gala, or Honeycrisp for their natural sweetness, which balances out the cranberries. If you’re into a tangier flavor, Granny Smith apples work too!
Unsweetened Applesauce – This adds extra moisture and boosts the apple flavor without making the bread overly sweet.
Vanilla Extract – A good splash of vanilla ties all the flavors together and adds a warm, sweet touch to the loaf.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Incorporate Nuts – Fold in chopped nuts like walnuts or pecans to add a pleasant crunch and nutty flavor.
Substitute Whole Wheat Flour – Replace whole wheat flour with all-purpose flour for a lighter texture if preferred.
How to Make Cranberry Apple Bread
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray an 8×4-inch loaf pan with cooking spray and set it aside.
Step 2: In a large mixing bowl, combine the sugars, applesauce, vanilla extract, and egg. Whisk until everything is well combined.
Step 3: In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Alternate adding the dry ingredients and buttermilk to the wet mixture, stirring just until combined. Gently fold in the grated apple, diced apple, and cranberry halves.
Step 4: Pour the batter into the prepared loaf pan and sprinkle the center of the top with coarse sugar, if desired. Place the loaf in the oven and bake for 50–60 minutes. Tent the bread with foil around the 45-minute mark to prevent over-browning. Use a cake tester inserted into the center of the loaf to check for doneness.
Step 5: Remove the bread from the oven and let it cool in the pan for 30 minutes. Transfer the loaf to a wire rack and allow it to cool completely before slicing and serving.
Expert Tips
Avoid Overfilling the Pan – If your loaf pan is too full, the bread may rise unevenly or spill over. Leave about 1 inch of space from the top of the pan.
Slice with a Serrated Knife – Use a serrated knife to cut the bread once it’s completely cooled. This prevents tearing and gives you clean, even slices.
FAQs
Fresh cranberries work best for this recipe, as they add a tart, juicy flavor and vibrant color. If fresh cranberries aren’t available, you can use frozen cranberries or rehydrate dried cranberries in warm water for a few minutes before using.
Peeling the apples is optional. Leaving the peel on adds texture and nutrients, but for a smoother texture, you can peel them using a fruit & vegetable peeler. After peeling (if desired), use a box grater to grate the apple as directed.
Storage Information
To STORE, wrap the cooled loaf tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, FREEZE slices in an airtight container for up to 3 months.
Thaw overnight in the fridge and REHEAT in the microwave or oven before serving.
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Ingredients
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 Tbsp applesauce
- 2 Tbsp vegetable or coconut oil
- 2 tsp vanilla extract
- 1 egg
- 1/2 cup all-purpose flour
- 1/2 cup + 2 Tbsp whole wheat flour*
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup buttermilk, plain Greek yogurt, or sour cream
- 1 cup apple (1 medium Fuji, Gala, or Honeycrisp) - grated, juice squeezed out
- 1 cup apple (1 small Fuji, Gala, or Honeycrisp) - diced
- 1/2 cup cranberries - cut in half
Optional Topping
- 1 tablespoon coarse sugar (turbinado or demerara)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray an 8×4-inch loaf pan with cooking spray and set it aside.
- In a large mixing bowl, combine the sugars, applesauce, vanilla extract, and egg. Whisk until everything is well combined.
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Alternate adding the dry ingredients and buttermilk to the wet mixture, stirring just until combined. Gently fold in the grated apple, diced apple, and cranberry halves.
- Pour the batter into the prepared loaf pan and sprinkle the center of the top with coarse sugar, if desired. Place the loaf in the oven and bake for 50–60 minutes. Tent the bread with foil around the 45-minute mark to prevent over-browning. Use a cake tester inserted into the center of the loaf to check for doneness.
- Remove the bread from the oven and let it cool in the pan for 30 minutes. Transfer the loaf to a wire rack and allow it to cool completely before slicing and serving.
This bread was simple but seriously good.
I think the oil is missing in the instructions
Yes…when do you put the oil in? And if using coconut oil, do you melt it? I’m going for yes, and will incorporate it with wet ingredients. Thanks for the recipe
Sorry..in step 2 & yes, melted coconut oil. Hope you like it!