Cranberry Apple Bread Recipe
There’s something truly magical about the Cranberry Apple Bread that makes it an absolute favorite in my kitchen year-round. Imagine biting into a moist, tender loaf bursting with juicy tart cranberries and sweet, fragrant apples—all wrapped up in a cozy cinnamon-spiced batter. This delightful Cranberry Apple Bread perfectly balances sweet and tart flavors with a crumbly oat topping and a sweet vanilla glaze that makes every slice feel like a special occasion. Whether you’re baking it for a weekend brunch or a simple weekday treat, this bread delivers comfort and joy in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering simple ingredients is half the fun, and each one plays a starring role in creating the perfect Cranberry Apple Bread. From the moistening vegetable oil to the warming cinnamon spice and the fresh fruit, they all come together beautifully to ensure every slice sings with flavor and texture.
- 2/3 cup vegetable oil: Keeps the bread moist and tender without overpowering the flavors.
- 1 cup sugar: Adds just the right amount of sweetness to balance the tart cranberries.
- 2 eggs: Bind everything together while adding richness.
- 2 teaspoons vanilla: For a lovely fragrant depth that complements the fruit.
- 1 3/4 cups flour: The main structure of the bread.
- 1 teaspoon baking soda: Helps the bread rise light and fluffy.
- 1/4 teaspoon salt: Enhances all the flavors wonderfully.
- 1 teaspoon cinnamon: Brings that warm, comforting spice that pairs so well with apple and cranberry.
- 1 cup chopped apples (peeled & cored): Adds juicy bursts of natural sweetness and moisture.
- 1 cup halved fresh cranberries: Provides tartness and beautiful color.
- 1/4 cup flour (for coating fruit): Keeps the fruit evenly dispersed throughout the bread.
- 1/4 cup brown sugar: For a caramelized, crunchy topping.
- 1/4 cup flour (for topping): Helps create the oat crispiness.
- 1/2 teaspoon cinnamon (for topping): Adds spice to the streusel topping.
- 1/4 cup oats: Provides texture and a rustic finish on top.
- 3 tablespoons butter (melted): Binds the topping ingredients and adds richness.
- 1 cup powdered sugar: For the sweet vanilla glaze drizzle.
- 2-3 tablespoons milk: Adjusts glaze consistency to perfect drizzle.
- 1/2 teaspoon vanilla (for glaze): Infuses a sweet aroma into the topping.
How to Make Cranberry Apple Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F and grease a 9×5” loaf pan so your bread doesn’t stick. A little prepping here goes a long way toward a perfect bake and an easy release.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla until the mixture is smooth and glossy. This combination creates the moist, tender base that will soak up all the wonderful flavors to come.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. This ensures your bread has consistent texture and a lovely even rise with just the right hint of warm spice.
Step 4: Prepare the Fruit
In a small bowl, toss the chopped apples and halved cranberries with 1/4 cup of flour. This clever step keeps the fruit from sinking to the bottom, giving you beautiful, evenly dispersed bursts of flavor in every bite.
Step 5: Bring It All Together
Gradually add the dry ingredients into the wet, gently stirring until the batter is almost combined. Then fold in the apple and cranberry mixture carefully to avoid breaking up the fruit too much. Pour the batter into your greased loaf pan, smoothing the surface.
Step 6: Make the Streusel Topping
Mix the brown sugar, flour, cinnamon, and oats in a small bowl. Use a fork to stir in melted butter until crumbly and spread evenly over the batter. This topping bakes into a golden, crunchy layer that adds irresistible texture.
Step 7: Bake to Perfection
Bake the loaf for 40 to 50 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. This timing ensures the bread is tender and fully cooked in the middle without drying out.
Step 8: Cool and Glaze
After removing from the oven, let the bread cool for about 5 minutes in the pan before transferring it to a wire rack. While cooling, whisk together powdered sugar, milk, and vanilla to create a smooth glaze. Drizzle over the warm bread for a sweet finishing touch.
How to Serve Cranberry Apple Bread
Garnishes
For an extra dash of charm, sprinkle some finely chopped walnuts or pecans on top of the glaze, or add a few whole cranberries fresh from the market. A light dusting of powdered sugar right before serving also enhances the bread’s visual appeal and adds a snowy sweetness.
Side Dishes
Cranberry Apple Bread pairs wonderfully with warm cups of coffee or tea, making it a fantastic centerpiece for breakfast or afternoon snack time. For a heartier meal, serve alongside creamy ricotta or mascarpone cheese, which add smooth richness that balances the bread’s tartness beautifully.
Creative Ways to Present
Take your Cranberry Apple Bread beyond the loaf pan by slicing it thickly and toasting for breakfast, then topping with a smear of nut butter or honey. You can also cut it into bite-sized cubes for a festive bread pudding or use the slices as a base for a decadent open-faced sandwich with brie and cranberry preserves.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap your Cranberry Apple Bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and moist for up to three days—perfect for quick grab-and-go snacks or breakfasts in a pinch.
Freezing
This bread freezes incredibly well! Wrap it securely in plastic wrap and then in foil or a freezer bag to protect against freezer burn. It will keep for up to two months. When you’re ready to enjoy, thaw it overnight in the fridge or let it gently come to room temperature.
Reheating
To bring back the just-baked warmth and aroma, warm slices in a toaster oven or microwave. A quick 15-20 second zap in the microwave revives the softness, and warming the bread in the toaster oven adds a slight crisp to the edges that’s absolutely delightful.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Just be sure to toss the frozen cranberries with the flour while still frozen to prevent excess moisture from sinking to the bottom and making the bread soggy.
What type of apples work best in this bread?
Firm, crisp apples like Granny Smith, Fuji, or Honeycrisp hold up nicely during baking and provide a perfect balance of tart and sweet flavor alongside the cranberries.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum or another binder. The texture might be a bit different, but the flavors remain just as wonderful.
How long does the bread keep fresh at room temperature?
When stored properly in an airtight container, Cranberry Apple Bread will stay fresh for about three days. After that, refrigeration or freezing is best to maintain its quality.
Is there a way to make this bread vegan?
You can substitute eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and use a plant-based butter for the topping. Make sure to use non-dairy milk for the glaze as well.
Final Thoughts
Baking this Cranberry Apple Bread fills your home with the most comforting scents and tastes, making it a joy to share with friends and family. Once you try this recipe, it’s likely to become your go-to for seasonal treats or anytime you want a slice of warm, fruity happiness. Trust me, you’re going to love savoring every bite!
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Cranberry Apple Bread Recipe
- Total Time: 1 hour
- Yield: 1 loaf (about 10–12 slices) 1x
- Diet: Vegetarian
Description
This Cranberry Apple Bread is a deliciously moist and flavorful quick bread, perfect for fall and winter seasons. It combines tart fresh cranberries with sweet chopped apples, spiced with cinnamon and topped with a crunchy oat streusel. Finished with a smooth vanilla glaze, this bread makes a fantastic breakfast treat, snack, or dessert.
Ingredients
Batter
- 2/3 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup chopped apples (peeled, cored, about 1/4″ cubes)
- 1 cup halved fresh cranberries
- 1/4 cup all-purpose flour (for tossing with fruit)
Streusel Topping
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup rolled oats
- 3 tablespoons melted butter
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare oven and pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, combine the vegetable oil, sugar, eggs, and 2 teaspoons vanilla extract. Whisk until the mixture is smooth and well incorporated.
- Combine dry ingredients: In a separate bowl, sift together the flour, baking soda, salt, and 1 teaspoon ground cinnamon to ensure even distribution.
- Toss fruit with flour: In a small bowl, mix the chopped apples, halved fresh cranberries, and 1/4 cup flour. Coating the fruit with flour prevents them from sinking to the bottom during baking.
- Combine wet and dry: Add the dry ingredients gradually into the wet ingredients bowl, stirring gently just until almost combined; avoid overmixing to keep the bread tender.
- Incorporate fruit mixture: Fold in the floured fruit mixture carefully until the batter is evenly combined. Pour the batter into the prepared loaf pan.
- Prepare streusel topping: In a small bowl, stir together the brown sugar, 1/4 cup flour, cinnamon, and oats. Add melted butter and mix with a fork until crumbly. Evenly sprinkle this topping over the batter in the pan.
- Bake: Place the loaf pan in the oven and bake for 40 to 50 minutes. Test doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it onto a wire rack to cool completely.
- Make and drizzle glaze: While the bread cools, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle this glaze over the cooled bread, slice, and serve.
Notes
- Ensure cranberries are fresh and not frozen for best texture.
- Tossing fruit with flour is key to avoid fruit sinking.
- Use a sharp knife to slice the bread to keep slices neat.
- Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for a week.
- For a vegan version, substitute eggs with flax eggs and use plant-based milk and butter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cranberry bread, apple bread, quick bread, fall recipes, baked goods, cinnamon bread, fruit bread, holiday bread
