Easy Apple Cranberry Bread
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Apple Cranberry Bread served warm from the oven is moist and full of sweet apples and tart cranberries and makes a terrific breakfast idea. Of course, it’s also divine to enjoy with a cup of coffee for an afternoon treat. Regardless of when you enjoy, you will love this moist quick bread recipe.
APPLE CRANBERRY BREAD
I don’t know about you but there is something so comforting when you take a fresh-baked loaf of bread out of the oven. Maybe because it’s fresh and warm? Maybe because your kitchen smells amazing? Or maybe it’s just the fact that you know in a few minutes you will be noshing on this delicious treat?
Regardless of what the reason is, the bottom line, there is nothing better than homemade bread.
I love experimenting with different flavors when I make quick bread.
One recipe that my family really likes is my Blueberry Lemon Bread. The glaze is what really completes the bread. It provides the right amount of sweetness to offset the tartness from the lemons and blueberries.
Another family favorite is my Pumpkin Bread. Even though this is more of a Fall time bread, it really is a lovely bread. Even though this isn’t a recipe for bread, my Apple Banana Muffins are another yummy breakfast idea that uses a variety of fruit. These muffins are great any time of the day and they are so moist.
Before you start making this recipe, here are a few tips and suggestions.
What Are the Three Types of Quick Bread?
They are drop, soft, and pour.
Soft means that you could shape it or roll it into a shape. Drop means that you have to use a spatula and scrape it into the loaf pan. Pour means it pours easily on it’s own from the bowl into the pan.
Do I have To Flour the Cranberries So They Don’t Sink to the Bottom?
No, I didn’t for this recipe. They didn’t sink to the bottom. I’m assuming it’s because of the weight of the berries.
Can You Freeze This?
Yes, you can. Allow it to totally cool. Then place it in a freezer-proof storage bag and freeze up to three months.
When you are ready to enjoy it, allow it to thaw completely on the kitchen counter, then slice and enjoy.
Expert Tips, Ingredient List and Suggestions for Recipe Success
- All-purpose flour – remember when measuring flour, do not stick the measuring cup into the container of flour. Scoop it out by the spoonful into a measuring cup then level with a knife.
- Unsalted butter – never use salted butter in a recipe that calls for salt.
- Cranberries – I used fresh. You can use frozen though.
- Apple – for this recipe, I used a Fuji apple.
Step by Step Directions
The full list of ingredients and instructions are in the printable card below. I’ve included in-process photos for your reference.
Step 1: Preheat your oven to 350 degrees.
Step 2: Prepare the loaf pan by greasing and flouring the bottom and sides of the pan.
Step 3: Wash and dry the cranberries and the apple. Remove the skin from the apple and diced into small chunks.
Step 4: In a large bowl, add in all of the dry ingredients. Then, using two knives or a pastry cutter, cut in the butter until the mixture resembles a crumbly mixture. *The butter HAS to be cold to do this.
Step 5: Next, in a small bowl, whisk together the wet ingredients. Then incorporate the wet mixture into the dry.
Step 6: Then gently fold in the cranberries.
Step 7: Drop the batter into the prepared loaf pan.
Step 8: Bake for approximately 65 minutes then check with a cake taster or toothpick inserted in the middle of the loaf comes out clean. If it’s not done, continue cooking in 5 minute increments until it’s done.
Step 9: Let the loaf cool in the pan for 15 minutes.
Step 10: Then remove it to a wire cooling rack to finish the cooling process. Of course, you probably won’t want to wait to enjoy this amazingly yummy bread. So cut the loaf carefully and enjoy!
Related Recipes
*This recipe is adapted from the Cranberry Nut Bread recipe on Taste of Home.
How to Make Delicious Apple Cranberry Bread
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter cubed
- 1 egg
- 3/4 cup orange juice
- 1 1/2 cups fresh cranberries
- 1 apple skinned and diced
Instructions
- Preheat your oven to 350 degrees.
- Prepare the loaf pan by greasing and flouring the bottom and sides of the pan.
- Wash and dry the cranberries and the apple. Remove the skin from the apple and diced into small chunks.
- In a large bowl, add in all of the dry ingredients. Then, using two knives or a pastry cutter, cut in the butter until the mixture resembles a crumbly mixture. *The butter HAS to be cold to do this.
- Next, in a small bowl, whisk together the wet ingredients. Then incorporate the wet mixture into the dry.
- Then gently fold in the cranberries.
- Drop the batter into the prepared loaf pan.
- Bake for approximately 65 minutes then check with a cake taster or toothpick inserted in the middle of the loaf comes out clean. If it’s not done, continue cooking in 5 minute increments until it’s done.
- Let the loaf cool in the pan for 15 minutes.
- Then remove it to a wire cooling rack to finish the cooling process. Of course, you probably won’t want to wait to enjoy this amazingly yummy bread. So cut the loaf carefully and enjoy!
Nutrition
I’m wondering if this could be made in a breadmaker? My oven is not as reliable on cooking things evenly but thr breadmaker turns out wonderful loaves. 🤔
You know, that is a great question. I have one that I haven’t used in forever. I’ll test the recipe in there and let you know. You are right though; they do come out nicely in there. We are going to be replacing our oven hopefully after the first of the year as it’s not cooking correctly anymore. It’s an older one so it’s definitely been put through a lot.