Name: Cranberry Apple Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup brown sugar (molasses notes enhance richness); 1/4 cup unsalted butter (melted); 2 large eggs; 1 teaspoon vanilla extract; 2 medium apples (firm, tart varieties like Granny Smith or Fuji); 1 cup cranberries (fresh or frozen, rinsed and dried)

This cranberry apple bread recipe is my go-to when I want something that feels like a warm hug but still has that bright, fresh hit of fruit. I love how the tart cranberries burst in every bite, balancing out the sweet, soft apples. Baking this feels like a little act of comfort that I can whip up on a lazy Sunday or a busy weekday morning.

What makes this loaf special is how forgiving it is—using ingredients I usually keep around, like dried cranberries and a couple of apples. It’s that kind of recipe where you don’t have to be exact, but the results taste like you fussed over it all day. It’s perfect for cozy mornings, or even as a snack when you need a little something sweet and tart to keep you going.

This recipe is inspired by the idea of transforming a simple, seasonal fruit combo into a rustic, breakfast-worthy loaf that combines the tartness of cranberries with the sweet comfort of apples, all baked into a moist, dense bread. I love how it feels like a cozy morning hug, especially when baked with ingredients I keep on hand for last-minute baking sessions.

Unexpected sweetness in every slice

Baking this bread feels like reconnecting with a childhood memory of crisp fall mornings.
The first time I smelled cranberries and apples mingling in the oven, I knew I was onto something special.
I love how this bread makes my kitchen smell like a cozy, fruit-filled sanctuary, especially on chilly mornings.
Sharing a slice of this with friends always sparks conversations about favorite seasonal flavors.

The story behind this recipe

This bread was born out of a chilly autumn afternoon when I found a bag of cranberries hiding in the back of my freezer, and a couple of apples that needed using up. I wanted something that captured the season’s essence—bright, tart, and comforting all at once.
Baking this feels like a small act of defiance against the cold, turning simple ingredients into something warm and satisfying. I remember the first time I added a splash of orange zest—suddenly, it felt like a celebration in every slice.
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Historical & Cultural Tidbits

This bread’s roots trace back to rustic European fruit loaves, where cranberries were a rare, treasured addition.
Historically, cranberries were used by Native Americans not just for food but also as medicinal remedies, adding a layer of cultural depth to this tart berry.
Apple and cranberry combinations became popular in American baking during the early 20th century, especially around fall harvest festivals.
In some regions, this bread is called ‘Holiday Bread,’ reflecting its seasonal significance and festive gatherings.

Ingredient breakdown

Fresh cranberries: I love that pop of tartness they bring, like tiny bursts of brightness. If you can’t find fresh, frozen works just as well—just rinse and dry before folding in.
Sweet apples: I prefer firm, tart varieties like Granny Smith or Fuji—gives a nice contrast. For a softer bite, toss in some peeled, diced Honeycrisp or Gala.
All-purpose flour: This is my go-to for structure, but if you want a denser loaf, go for part whole wheat flour. It adds a nutty flavor and keeps things hearty.
Brown sugar: The molasses notes make the bread feel richer. Swap with coconut sugar for a more caramel-y vibe, but expect a slight change in color and moisture.
Butter: I rely on unsalted, but if you only have salted, cut back a bit to avoid over-salting. The butter gives a tender crumb, so don’t skip it.
Baking powder: Just enough to give a gentle rise without making it fluffy. If you don’t have it, a quick mix of baking soda and an acid like yogurt can do the trick.
Cinnamon & spice: A pinch of cinnamon or nutmeg warms up the flavor. Feel free to add a dash of ginger or allspice for more complexity.

Spotlight on key ingredients

Cranberries:

Fresh cranberries: I love that pop of tartness they bring, like tiny bursts of brightness. If you can’t find fresh, frozen works just as well—just rinse and dry before folding in.
Sweet apples: I prefer firm, tart varieties like Granny Smith or Fuji—gives a nice contrast. For a softer bite, toss in some peeled, diced Honeycrisp or Gala.

Apples:

All-purpose flour: This is my go-to for structure, but if you want a denser loaf, go for part whole wheat flour. It adds a nutty flavor and keeps things hearty.
Brown sugar: The molasses notes make the bread feel richer. Swap with coconut sugar for a more caramel-y vibe, but expect a slight change in color and moisture.
Butter: I rely on unsalted, but if you only have salted, cut back a bit to avoid over-salting. The butter gives a tender crumb, so don’t skip it.

Notes for ingredient swaps

Fresh cranberries: I love that pop of tartness they bring, like tiny bursts of brightness. If you can’t find fresh, frozen works just as well—just rinse and dry before folding in.
Sweet apples: I prefer firm, tart varieties like Granny Smith or Fuji—gives a nice contrast. For a softer bite, toss in some peeled, diced Honeycrisp or Gala.
All-purpose flour: This is my go-to for structure, but if you want a denser loaf, go for part whole wheat flour. It adds a nutty flavor and keeps things hearty.
Brown sugar: The molasses notes make the bread feel richer. Swap with coconut sugar for a more caramel-y vibe, but expect a slight change in color and moisture.
Butter: I rely on unsalted, but if you only have salted, cut back a bit to avoid over-salting. The butter gives a tender crumb, so don’t skip it.
Baking powder: Just enough to give a gentle rise without making it fluffy. If you don’t have it, a quick mix of baking soda and an acid like yogurt can do the trick.
Cinnamon & spice: A pinch of cinnamon or nutmeg warms up the flavor. Feel free to add a dash of ginger or allspice for more complexity.

Equipment & Tools

Loaf pan: Holds the batter and forms the shape of the bread.
Mixing bowls: Combine dry and wet ingredients separately for even distribution.
Whisk and spatula: Mix ingredients thoroughly and gently fold in fruit.
Knife and cutting board: Peel and dice apples safely and precisely.
Wire cooling rack: Allow the bread to cool evenly and prevent sogginess.
Toothpick or skewer: Test for doneness by checking the center of the loaf.

Step-by-step guide to baking

Preheat your oven to 175°C (350°F). Grease a 9×5 inch loaf pan with butter or non-stick spray.
In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
In a separate bowl, peel and dice 2 medium apples. Toss them with a tablespoon of lemon juice to prevent browning.
In another bowl, combine 1/2 cup brown sugar, 1/4 cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract. Mix until well combined.
Add the wet ingredients to the dry ingredients. Stir gently until just combined—don’t overmix, or the bread will be dense.
Fold in 1 cup fresh or frozen cranberries and the diced apples. The batter will be thick and slightly lumpy.
Pour the batter into the prepared loaf pan, spreading it evenly. Smooth the top with a spatula.
Bake in the oven for 50-60 minutes. Check at 50 minutes; the top should be golden and a toothpick inserted into the center comes out clean.
If the top browns too quickly but the center isn’t done, tent with foil and continue baking. Watch for a crack at the top—classic sign it’s nearly done.
Once baked, remove from oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely or serve warm.
For best flavor, let the bread rest at least 30 minutes before slicing. The flavors meld, and the crumb firms up slightly.
Slice with a serrated bread knife, aiming for even pieces. Serve plain, with butter, or a dollop of cream cheese.

Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice once cooled or slightly warm, and enjoy with your favorite spread.

How to Know It’s Done

The top is golden and slightly cracked, with a pleasant aroma of baked fruit and spices.
A toothpick inserted into the center comes out clean or with moist crumbs, not wet batter.
The loaf feels firm but yields slightly when pressed gently; it shouldn’t be dense or rubbery.