Cranberry Apple Bread Recipe

This Cranberry Apple Bread is a quick, homemade loaf filled with tart cranberries and sweet apples — perfect for fall mornings or holiday gifting.

Course bread

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 166kcal

Preheat the oven to 350F. Grease a 9x5-inch loaf pan; set aside.
In a large bowl, whisk together apple cider and vegetable oil.
¾ cup apple cider, 2 tablespoons neutral oil
Add egg and vanilla; whisk until well-combined.
1 large egg, ½ teaspoon vanilla
Add flour, sugar, baking powder, salt, and baking soda; whisk until just combined.
2 cups all-purpose flour, ¾ cup granulated sugar, 1 ½ teaspoons baking powder, 1 teaspoon salt, ¼ teaspoon baking soda
Gently whisk in cranberries and apples.
1 cup fresh cranberries, 1 cup peeled and finely chopped baking apple
Pour batter into the prepared pan.
Sprinkle with pecans and raw sugar, if using.
¼ cup chopped pecans, 1 tablespoon raw sugar
Bake for about 40-55 minutes, or until golden brown and a toothpick inserted in the center comes out clean. I check the bread about 25-30 minutes in to be sure that it isn’t overbrowning. If it is, I tent it with aluminum foil.
Cool in the pan on a wire rack until bread reaches room temperature.

Apple cider: Fresh or shelf-stable apple cider will work.
Oil: Neutral oils like olive oil or canola oil work well.
Flour: Be sure to properly measure your flour. To do so, either weigh the flour or stir or sift the flour to break it up. Lightly spoon into the measuring cup and level. Too much flour can give you a dry, heavy, or doughy bread.
Apple: Baking apples like Granny Smith or Honeycrisp work well for this recipe.
Nutrition values are estimates.