Preheat your oven to 175°C (350°F) and grease a loaf pan with butter or non-stick spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. This creates a light, airy base for the batter.
Peel, core, and dice the apples into small chunks. Toss them with a splash of lemon juice if desired to prevent browning, then set aside.
In a separate bowl, combine the brown sugar and melted butter, whisking until smooth and fragrant. Add eggs one at a time, whisking well after each addition, then stir in vanilla extract.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold together with a spatula until just combined; don’t overmix to keep the bread tender.
Fold in the diced apples and cranberries, distributing them evenly throughout the batter. The mixture will be thick and slightly lumpy.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula or the back of a spoon.
Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 30 minutes.
Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This helps set the crumb and makes slicing easier.
Once cooled, slice with a serrated knife, aiming for even pieces. Serve plain, with butter, or cream cheese for extra indulgence.
Enjoy your warm, fruit-filled loaf that’s perfect for cozy mornings or afternoon treats.
