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
Scale
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
