Description

This Cranberry Apple Bread is a moist and flavorful loaf perfect for fall and winter. Packed with fresh cranberries and tender apple cubes, it combines warm spices like cinnamon with a sweet vanilla glaze drizzle. A crunchy oat and brown sugar topping adds texture and makes each bite delightful. Ideal for breakfast, snacking, or dessert, this bread offers a cozy homemade treat.

Ingredients

Scale

Bread Ingredients

2/3 cup vegetable oil
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped apples (peeled & cored, about 1/4″ squares)
1 cup halved fresh cranberries
1/4 cup all-purpose flour (for coating fruit)

Topping Ingredients

1/4 cup brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup rolled oats
3 tablespoons butter (melted)

Glaze Ingredients

1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
Mix wet ingredients: In a large mixing bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract until smooth and combined.
Combine dry ingredients: In a separate bowl, sift or stir together the flour, baking soda, salt, and cinnamon evenly.
Coat fruit with flour: In a small bowl, toss the chopped apples and halved cranberries with 1/4 cup of flour to prevent them from sinking to the bottom during baking.
Mix batter: Add the dry ingredients to the wet ingredients and stir gently until just combined; the batter may be slightly lumpy but should have no large pockets of flour.
Add fruit and fold in: Fold in the flour-coated fruit mixture carefully until distributed evenly throughout the batter. Pour the batter into the prepared loaf pan, smoothing the top.
Prepare the topping: In a small bowl, combine the brown sugar, flour, cinnamon, and oats. Stir in the melted butter using a fork until the mixture forms coarse crumbs. Sprinkle evenly over the top of the batter in the loaf pan.
Bake the bread: Place the pan in the preheated oven and bake for 40 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs attached.
Cool and remove: Allow the bread to cool for about 5 minutes in the pan, then carefully remove it and place on a wire rack to cool completely.
Make and add glaze: While the bread cools, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle this glaze evenly over the cooled bread. Slice and enjoy your delicious cranberry apple bread!

Notes

Coating the fruit in flour helps prevent sinking and ensures even distribution in the bread.
You can substitute rolled oats with quick oats if preferred, but texture may vary slightly.
If fresh cranberries are unavailable, frozen can be used; no need to thaw but add a couple extra minutes to baking time.
Make sure not to overmix the batter to keep the bread tender and moist.
For a vegan version, substitute eggs with flax eggs and use a plant-based butter and milk.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: cranberry apple bread, fruit bread, cinnamon bread, holiday bread, quick bread, fall baking