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Cranberry Apple Bread Slices

Cranberry Apple Bread

Kelsey
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!
5 from 1 vote
Cook Time 45 mins
Course Breakfast
Servings 16 slices

Ingredients
  

Bread

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

Crumb Topping

  • 1/4 c brown sugar
  • 1/4 c flour
  • 1/2 tsp cinnamon
  • 1/4 c oats
  • 3 tbsp butter melted

Icing

  • 1 c powdered sugar
  • 2-3 tbsp milk
  • 1/2 tsp 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
Keyword Quick Bread