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Cranberry Apple Bread

This cranberry apple bread is a cozy, rustic loaf that combines tart cranberries and sweet apples in a tender, moist crumb. Baked with cinnamon and a touch of brown sugar, it develops a golden crust and a fragrant aroma, perfect for fall mornings or comforting afternoons. Its slightly cracked top and sunken cranberries give it a charming, homemade look that’s as inviting as the flavors inside.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs
  • 2 medium tart apples peeled, cored, diced
  • 1 cup cranberries fresh or soaked dried
  • 1 teaspoon cinnamon optional, for warmth

Equipment

  • Mixing bowls
  • Loaf pan (9x5 inch)
  • Spatula
  • Oven thermometer
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F) and position a rack in the center. Grease your loaf pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined. This creates a dry mixture that ensures even leavening and flavor distribution.
  3. In a separate bowl, stir the melted butter and brown sugar together until smooth and fragrant. This mixture should feel slightly gritty but well combined.
  4. Add the eggs to the butter mixture one at a time, whisking well after each addition. You’ll notice the mixture becomes slightly thicker and glossy as the eggs incorporate.
  5. Gently fold the diced apples and cranberries into the wet mixture, ensuring they’re evenly distributed without crushing the fruit. The batter will be thick and speckled with red and green.
  6. Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, fold gently until just combined—be careful not to overmix, as this can make the bread dense.
  7. Spoon the batter into your prepared loaf pan, smoothing the top with the spatula. Sprinkle a little extra brown sugar on top for a hint of crunch and sweetness.
  8. Bake in the preheated oven for about 55 to 60 minutes. The loaf is done when it turns a deep golden brown and a toothpick inserted into the center comes out clean. Keep an ear out for a gentle crackling sound from the crust.
  9. If the top browns too quickly, loosely tent the loaf with foil to prevent burning. Once baked, remove from the oven and let it rest in the pan for 10 minutes.
  10. Transfer the bread to a cooling rack and allow it to cool for at least 15 minutes. This helps the crumb set and makes slicing easier, revealing a rustic, crackly crust and juicy fruit pockets.
  11. Slice the bread and serve warm or at room temperature. It’s delicious on its own or with a spread of butter, enjoying the tart burst of cranberries and cozy cinnamon aroma in every bite.

Notes

For a more pronounced cinnamon flavor, increase the cinnamon amount or add a pinch of nutmeg or ginger. To make it dairy-free, substitute butter with coconut oil. Using soaked dried cranberries will give a more plump, juicy burst in every bite.