Cranberry Apple Bread
This festive cranberry apple loaf brings together the quintessential flavors of autumn in a moist, flavorful bread. The natural sweetness of fresh apples complements the bright tartness of cranberries, creating a symphony of fall flavors perfect for breakfast, snacking, or dessert.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Electric Mixer
- Mixing Bowls
Ingredients
For the Bread
- 2 cups all-purpose flour or 1:1 gluten-free flour blend
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter softened (or coconut oil for dairy-free)
- 3/4 cup granulated sugar or coconut sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/4 cup milk any variety, including plant-based
- 2 medium apples peeled and diced (about 1½ cups) - Honeycrisp or Granny Smith recommended
- 1 cup fresh or frozen cranberries if using frozen, do not thaw
- 1/2 cup chopped walnuts or pecans optional
For the Optional Streusel Topping
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar packed
- 1/2 tsp ground cinnamon
- 3 tbsp cold butter cubed
- 1/4 cup chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
- Peel, core, and dice your apples into small, uniform pieces (about ¼-inch cubes). If using fresh cranberries, rinse and pat them dry. For best results, toss the prepared fruit with 1 tablespoon of flour to prevent sinking.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with milk, beginning and ending with the flour mixture. Mix just until combined - avoid overmixing.
- Gently fold in the diced apples, cranberries, and optional nuts with a rubber spatula.
- If making the streusel topping, combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Stir in chopped nuts if using.
- Pour the batter into your prepared loaf pan and spread evenly. If using streusel, sprinkle it over the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. To prevent over-browning, cover loosely with foil after 45 minutes.
- Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- For a healthier version, reduce sugar to ½ cup and add ¼ cup of unsweetened applesauce for natural sweetness.
- You can substitute dried cranberries (¾ cup) for fresh ones - consider soaking in hot water or orange juice for 10 minutes first.
- To make muffins instead of a loaf, fill lined muffin cups about 2/3 full and bake for approximately 20-25 minutes.
- Store at room temperature in an airtight container for up to 3 days or refrigerate for 5-7 days.
- This bread freezes well for up to 3 months when properly wrapped.
- You can substitute dried cranberries (¾ cup) for fresh ones - consider soaking in hot water or orange juice for 10 minutes first.
- To make muffins instead of a loaf, fill lined muffin cups about 2/3 full and bake for approximately 20-25 minutes.
- Store at room temperature in an airtight container for up to 3 days or refrigerate for 5-7 days.
- This bread freezes well for up to 3 months when properly wrapped.
Nutrition
Calories: 270kcalCarbohydrates: 38gProtein: 4gFat: 11gSaturated Fat: 5gCholesterol: 55mgSodium: 180mgFiber: 2gSugar: 20g
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