This cranberry apple bread is so incredibly moist and tender! Plus it's perfectly spiced and packed full of fresh apple and cranberries.
Servings: 18x4-inch loaf
Author: Life Made Simple Team
2Tbspvegetable or coconut oil
1/2cup+ 2 Tbsp whole wheat flour*
1/4cupbuttermilk, plain greek yogurt or sour cream
1cupapple (1 medium fuji, gala or honeycrisp)grated, juice squeezed out
1 cupapple (1 small fuji, gala or honeycrisp)diced
1/2cupcranberriescut in half
1Tbspcoarse sugar (turbinado or demerara)
Preheat oven to 350 degrees. Lightly spray a 8x4 inch loaf pan with cooking spray, set aside.
In a large mixing bowl, combine the sugars, applesauce, vanilla extract and egg, whisk to combine.
In a small mixing bowl whisk together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Alternate adding the dry ingredients and the buttermilk to the large mixing bowl, stirring just until combined. Gently fold in the grated apple, diced apple and cranberry halves.
Pour the batter into the prepared loaf pan, sprinkle the center of the top with coarse sugar if desired. Place in the oven and bake for for 50-60 minutes. You may want to tent your bread with foil around the 45 minute mark to prevent over-browning. Because this is a moist bread, mine took exactly an hour from the time I put it in the oven. Use a cake tester inserted into the center of the loaf to check for doneness.
Remove the bread from the oven and allow to cool in the pan for 30 minutes. Remove from pan and transfer to a wire rack to cool completely before slicing and serving.
*The whole wheat flour can be subbed for all-purpose flour.