Cranberry Apple Bread

4.23 from 9 votes

This Cranberry Apple Bread is delicate, moist and chock-full of fresh cranberries and apples! Oh - and the topping will have you coming back for more again & again!

Prep Time30

Cook Time45

Total Time1 15

Course: Breakfast

Keyword: Quick Bread

Servings: slices

Calories: 273kcal

Author: Kelsey Byrnes

Ingredients

Bread

2/3 cup vegetable oil
1 cup sugar
2 eggs
2 teaspoons vanilla
1 3/4 cups flour*
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoons cinnamon
1 cup chopped apples (peeled & cored) about 1/4" squares
1 cup halved fresh cranberries
1/4 cup flour (to be mixed with fruit)

Crumb Topping

1/4 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 cup oats
3 tablespoons butter melted

Icing

1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoons vanilla

Instructions

Preheat oven to 350°F and grease a 9x5" loaf pan**.
In a mixing bowl, combine the oil, sugar, eggs and vanilla.
In a separate mixing bowl, combine the flour, soda, salt and cinnamon.
In a small bowl, combine the apples, cranberries and 1/4 c flour. Having the flour on the fruit will help it from sinking right to the bottom of the loaf pan.
Add the dry ingredients to the wet ingredients and stir until almost combined.
Add the fruit mixture and continue to stir until completely combined. Pour into the prepared loaf pan.
In a small bowl, combine the brown sugar, flour, cinnamon and oats. Then use a fork to stir in the melted butter. Sprinkle over the loaf.
Bake for 40-50 minutes or until a toothpick pressed into the center of the loaf comes out mostly clean. A few moist crumbs are okay.
Let the bread cool for 5 minutes and remove from the pan, and let cool on a wire rack.
While the bread is cooling, combine the powdered sugar, milk and vanilla in a small bowl. Drizzle over the bread, slice, and enjoy!!

Notes

*White whole wheat flour can be substituted

**Smaller loaf pan sizes can also be used; time will need to be adjusted

Nutrition