Bright, tangy, and irresistibly moist, Cranberry Apple Bread is everything you crave in a comforting quick bread—bursts of tart cranberries, sweet bites of apple, and a cozy aroma that fills your kitchen. This loaf is my go-to for crisp fall mornings, festive holiday spreads, or just those everyday moments that call for a little extra cheer. It’s stunningly simple but delivers on every level: flavor, texture, and eye-catching color in every slice. Whether you’re baking for family, gifting a loaf, or treating yourself, this is one recipe you’ll want to come back to all year round.

Cranberry Apple Bread Recipe - Recipe Image

Ingredients You’ll Need

Simple, everyday ingredients come together to make this Cranberry Apple Bread both fuss-free and packed with flavor. Each one plays a starring role, from creating a delicate crumb, to boosting moisture, to adding those irresistible pops of tart and sweet fruit.

All-purpose flour: The sturdy, neutral base that gives your bread just the right structure.
Granulated sugar: Sweetens the loaf and highlights the fruit’s natural tartness.
Baking powder: Helps the bread rise nice and tall for a fluffy interior.
Baking soda: Reacts with the buttermilk for extra lift and a lighter crumb.
Salt: Brightens and balances all the flavors—don’t skip it!
Ground cinnamon: Adds cozy warmth and a hint of spice that ties everything together.
Ground nutmeg: Lends a gentle, aromatic depth that pairs beautifully with apples and cranberries.
Unsalted butter (melted): Infuses the bread with richness and tenderness—use quality butter for best taste.
Eggs (room temperature): Bind all the ingredients and help the bread rise; letting them warm up prevents a dense loaf.
Pure vanilla extract: Enhances the bread’s sweetness and creates a lovely, fragrant background note.
Buttermilk: Keeps the bread moist and soft while adding just a touch of tang.
Fresh or frozen cranberries (halved): Deliver their signature tartness and vibrant bursts of color—no need to thaw if frozen!
Peeled and finely diced apple (such as Honeycrisp or Granny Smith): Adds natural sweetness, texture, and juicy bites in every slice.
Chopped walnuts or pecans (optional): For a nutty crunch that complements both fruit and spice (totally up to you!).

How to Make Cranberry Apple Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan—either a good swipe of butter, some nonstick spray, or line it neatly with parchment paper for the easiest removal later. A few minutes of prep here saves time (and stuck-on crumbs) when you’re ready to serve.

Step 2: Combine Dry Ingredients

Grab your largest mixing bowl and whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This step not only ensures even distribution of the leavening and spices but also breaks up any lumps, guaranteeing a tender, uniform crumb in your Cranberry Apple Bread.

Step 3: Mix the Wet Ingredients

In a separate, medium bowl, vigorously whisk together your melted butter, eggs, vanilla extract, and buttermilk. The goal is a smooth, well-blended mixture that will mix seamlessly into the dry ingredients. If the butter is still a little warm, that’s okay—just avoid piping hot liquid to keep the eggs from scrambling.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry. Using a spatula or wooden spoon, gently fold everything together until just combined. Some lumps are absolutely fine—overmixing is the enemy of a soft, light bread, so stop as soon as you no longer see big streaks of flour.

Step 5: Fold in Cranberries, Apples, and Nuts

Add the halved cranberries, diced apple, and those lovely chopped nuts if you’re using them. Gently fold to distribute the fruit and nuts evenly throughout the batter. Again, work with a light hand to preserve all that fluffiness.

Step 6: Fill the Pan and Bake

Spoon the batter into your prepared loaf pan, spreading it into the corners and smoothing the top. Pop it in the oven and bake for 50-60 minutes. Around the 50-minute mark, test with a toothpick—it should come out clean or with just a moist crumb (not wet batter). The scent wafting from your oven will let you know it’s almost ready.

Step 7: Cool Before Slicing

Let your Cranberry Apple Bread cool in the pan for about 10 minutes to set the crumb. Then carefully lift it out or flip onto a wire rack to finish cooling completely. Patience is key here—the flavors deepen as it cools, and it’ll slice beautifully (plus, it won’t fall apart!).

How to Serve Cranberry Apple Bread

Garnishes

A simple dusting of powdered sugar is a classic touch, but you can also lean into fall flavors with a thin maple glaze or a drizzle of honey. For a festive look, top the loaf with a few extra cranberries or apple slices right before serving—everyone loves those pops of color.

Side Dishes

This bread shines on its own, but it’s also wonderful alongside a scoop of Greek yogurt, a smear of softened cream cheese, or a handful of fresh fruit. For brunch, I like to serve thick slices with scrambled eggs and a cup of spiced tea or coffee.

Creative Ways to Present

For holiday gatherings, slice your Cranberry Apple Bread and arrange the pieces fanned out on a wooden board with sprigs of rosemary and a little bowl of whipped butter. If you’re gifting it, wrap the cooled loaf in parchment tied with twine and tuck in a sprig of thyme or a cinnamon stick—it turns the simplest treat into something truly special.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover bread tightly in plastic wrap or foil and keep it at room temperature for up to three days. It stays moist and flavorful—and actually tastes even better after a day, as the flavors have time to mingle and intensify.

Freezing

To freeze, let your Cranberry Apple Bread cool completely, then wrap it snugly in both plastic wrap and aluminum foil or slip it into a zip-top freezer bag. It’ll keep beautifully for up to two months. Slice before freezing for grab-and-go convenience—just separate slices with a little parchment so they don’t stick.

Reheating

A quick 10-15 seconds in the microwave is all it takes to bring a slice back to fresh-baked warmth. For a real treat, toast slices in a skillet with a bit of butter until golden crisp on the edges. The flavors bloom and your kitchen will smell like you just baked a new loaf!

FAQs

Can I use dried cranberries instead of fresh or frozen?

You can, but expect a sweeter, slightly different result. If using dried cranberries, soak them in hot water for 10 minutes and drain well before adding to prevent them from drawing moisture out of the bread.

What apples are best for Cranberry Apple Bread?

I love Honeycrisp or Granny Smith for their firm texture and flavor balance—they won’t turn mushy as they bake and add just the right tartness. Any firm, sweet-tart apple will work well, though.

Can I make this bread gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just keep an eye on texture, as some gluten-free flours absorb more moisture—adding a splash more buttermilk may help.

Is it possible to make this loaf vegan?

Yes, with a few tweaks: use a plant-based butter, flax eggs (or another preferred egg substitute), and non-dairy milk soured with a teaspoon of lemon juice in place of buttermilk. The crumb may change slightly, but it will still be delicious!

Why should I halve the cranberries?

Halving the cranberries distributes their tart flavor evenly throughout the loaf and prevents any overly sour surprises in a single bite. It also helps them bake faster and meld beautifully into the bread’s tender crumb.

Final Thoughts

Baking this Cranberry Apple Bread is pure joy—it’s a recipe I return to again and again for good reason. With its pops of juicy fruit and gentle spice, it’s the kind of loaf you’ll want to share but might just keep for yourself. I hope it brightens your table as much as it has mine—give it a try and let your kitchen fill with that irresistible, cozy aroma!

Cranberry Apple Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 21 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 1 loaf (10 slices) 1x
Diet: Vegetarian

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Description

This Cranberry Apple Bread is a delightful combination of tart cranberries, sweet apples, and warm spices, all baked into a moist and flavorful loaf. Perfect for breakfast or a snack, this quick bread is sure to become a family favorite.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Wet Ingredients:

1/2 cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk

Additional Ingredients:

1 1/2 cups fresh or frozen cranberries, halved
1 cup peeled and finely diced apple (such as Honeycrisp or Granny Smith)
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until smooth.
Mix Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the cranberries, diced apple, and nuts if using.
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.