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Cranberry Apple Bread

This Cranberry Apple Bread transforms a simple loaf into a festive treat with tart cranberries and juicy apple chunks baked into a tender, golden crumb. The batter is gently mixed and baked until fragrant and bubbling, resulting in a loaf that is both hearty and slightly moist, perfect for sharing or enjoying with a cup of tea. Its rustic appearance and warm spices make it a cozy, nostalgic centerpiece.
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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
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh apples about 1 medium apple
  • 1 cup fresh cranberries halved or quartered if large

Equipment

  • Oven
  • Loaf pan (9x5 inch)
  • Mixing bowls
  • Whisk or hand mixer
  • Spatula
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  3. In a separate bowl, cream the softened butter and granulated sugar with a hand mixer until the mixture is light, fluffy, and fragrant, about 2-3 minutes.
  4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
  5. Gently fold in the chopped apples and cranberries, mixing just until evenly distributed without breaking the berries apart.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix to keep the bread tender.
  7. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Optional: sprinkle a little extra cinnamon or sugar on top for a caramelized crust.
  8. Bake in the preheated oven for 55-65 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  9. Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely, allowing the crumb to set.
  10. Once cooled, slice the bread with a sharp serrated knife. The loaf should be fragrant, moist, and bursting with the tartness of cranberries and sweetness of apple.
  11. Enjoy slices warm or at room temperature, perhaps with a spread of butter or a dusting of powdered sugar for extra cozy flavor.

Notes

For a more pronounced tart flavor, sprinkle a few extra cranberries on top before baking. Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.