Apple Cranberry Bread
This apple cranberry bread is incredibly straightforward, packed with apples, has a little tartness from the cranberries, is plush and a fall baking staple!
Thanks to Colleen for sending this to us! When we received the recipe, we already had a bag of fresh cranberries in the freezer and too many apples in our refrigerator, so it took us about five seconds to decide to make it. It’s such A straightforward, simple recipe that is absolutely bursting with fall flavors!
Like most speedy breads, this apple cranberry bread can be mixed together in virtually no time at all. It bakes up studded with chopped apples and fresh cranberries, and might be the moistest bread we've ever eaten!
The recipe called for making this in a 9×5-inch loaf pan, which we did. The slices are a little short, which was a sweet reminder of our grandma’s banana bread – they were the exact same way! If you’d prefer taller slices, we think you could use an 8×4-inch loaf pan and increase the baking time without an issue.
Our husband and we loved this bread so much that it didn’t last for any other family members to try… we polished it off within 24 hours! We’re usually pretty good at rationing, so when things disappear crazy fast, you know we REALLY loved it. We hope you will, too!
One year ago: Apple Cupcakes with Cinnamon-Cream Cheese Frosting
Six years ago: Bacon Onion Cheddar Biscuits
Apple Cranberry Bread
Yield: 6 to 8 servings This apple cranberry bread is incredibly straightforward, packed with apples, plush and a fall baking staple!- 2 cups (250 g) peeled cored and chopped apple, (about 2 medium apples, your favorite variety)
- ¾ cup (150 g) granulated sugar
- 2 tablespoons vegetable oil
- 1 egg
- 1½ cups (187.5 g) all-purpose flour
- 1½ teaspoons (1.5 teaspoons) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- 1 teaspoon ground cinnamon
- 1 cup (100 g) fresh or frozen cranberries
- ½ cup (58.5 g) chopped walnuts (optional)
- Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.
- In a large bowl, stir together the apples, sugar and oil. Add the egg and mix well. Sift the flour, baking powder, baking soda and cinnamon into the apple mixture. Stir just until the dry ingredients are plush. Gently stir in the cranberries and walnuts (if using).
- Turn the batter into the prepared loaf pan and spread into an even layer (it is a thick batter, almost like cookie dough). Bake until golden brown and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool for 15 minutes in the pan, then turn out onto a cooling rack to cool completely. Leftover bread should be wrapped in plastic wrap and stored at room temperature for up to 3 days.
Notes
Nutritional values are based on one serving
- Yield: 6 to 8 servings
- Prep: 15 minutes
- Cook: 35 minutes
- Total: 1 hour
Ingredients
- 2 cups ( 250 g ) peeled cored and chopped apple, (about 2 medium apples, your favorite variety)
- ¾ cup ( 150 g ) granulated sugar
- 2 tablespoons vegetable oil
- 1 egg
- 1½ cups ( 187.5 g ) all-purpose flour
- 1½ teaspoons ( 1.5 teaspoons ) baking powder
- ½ teaspoon ( 0.5 teaspoon ) baking soda
- 1 teaspoon ground cinnamon
- 1 cup ( 100 g ) fresh or frozen cranberries
- ½ cup ( 58.5 g ) chopped walnuts (optional)
Method
- Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.
- In a large bowl, stir together the apples, sugar and oil. Add the egg and mix well. Sift the flour, baking powder, baking soda and cinnamon into the apple mixture. Stir just until the dry ingredients are plush. Gently stir in the cranberries and walnuts (if using).
- Turn the batter into the prepared loaf pan and spread into an even layer (it is a thick batter, almost like cookie dough). Bake until golden brown and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool for 15 minutes in the pan, then turn out onto a cooling rack to cool completely. Leftover bread should be wrapped in plastic wrap and stored at room temperature for up to 3 days.
