This Cranberry Apple Bread is a moist quick bread bursting with juicy cranberries, tart apples and crunchy pecans. It’s an easy fall dessert that is always a crowd-pleaser!
This is a perfect bread for dessert, brunch or snacking. It only requires 15 minutes prep time and freezes well, too!
I use apple pie spice in this recipe which is a combination of cinnamon, nutmeg and allspice. You can very easily make this homemade or use store-bought. You can also substitute ground cinnamon for the apple pie spice if you prefer.
How to Freeze
- Allow the bread to cool completely before tightly wrapping in plastic wrap, aluminum foil or place in a well-sealed resealable plastic bag. Freeze for up to 3 months.
- To thaw, allow to come to room temperature, then wrap in aluminum foil and bake at 350 degrees F for approximately 15 minutes, or until warmed through.
How to Store
Store in a well-sealed resealable plastic bag in the refrigerator for up to 5 days.
More Quick Breads You’ll Love
Cranberry Apple Bread
A moist quick bread bursting with juicy cranberries, tart apples and crunchy pecans.
Print
Pin
Rate
Servings: 8 slices
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon apple pie spice or ground cinnamon
- â…› teaspoon salt
- 1 teaspoon baking soda
- 1 large egg beaten
- 1 teaspoon vanilla extract
- â…“ cup unsalted butter melted
- ½ cup applesauce
- ½ cup cored, peeled and chopped granny smith apple
- 1 ½ cups cranberries fresh or frozen
- ½ cup chopped pecans
Instructions
- Preheat your oven to 350 degrees F. Spray a 9 x 5 loaf pan with cooking spray or grease pan.
- Whisk together flour, sugar, apple pie spice, salt and baking soda in a large bowl.
- Add egg, vanilla extract, melted butter and applesauce to dry mixture and stir just until combined (do not over-mix).
- Fold in chopped apple, cranberries and pecans.
- Transfer batter to prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted in the center is removed clean. Cool on a wire rack.
Notes
- Store in a well-sealed resealable plastic bag in the refrigerator for up to 5 days.
- To freeze, allow the bread to cool completely before tightly wrapping in plastic wrap, aluminum foil or a well-sealed resealable plastic bag. Freeze for up to 3 months.
- To thaw, allow to come to room temperature, then wrap in aluminum foil and bake at 350 degrees F for approximately 15 minutes, or until warmed through.
Nutrition
Calories: 303kcal | Carbohydrates: 43g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 185mg | Potassium: 97mg | Fiber: 3g | Sugar: 22g | Vitamin A: 281IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
Thank you for a scrumptious recipe! This bread was amazing and has gotten rave reviews from everyone I’ve given it to this holiday season. I did find that I liked the appearance and texture most when the cranberries were hand-cut into halves. I substituted walnuts for the pecans, and though I didn’t have any granny smith apples, I got the same tartness using a honey crip apple drizzled with lemon juice. This also kept the apple pieces from browning. I also found that using newly-purchased ground cinnamon (instead of a jar that had been in the cupboard since last year) made a big impact as well. I will definitely be making this one again next year!
Thank you for sharing, Kat – I’m so glad to hear you and everyone have enjoyed the bread! I hope you and your family have a wonderful Christmas and New Year! 🙂
Can you use dried cranberries?
Hi Grace, I haven’t tried it but would not recommend using dried cranberries in this recipe – I think the bread to be too dry without the moisture from the fresh (or frozen) cranberries. I hope you enjoy it!
WOW! so moist and flavorful! I loved that it was so easy to make and that it had so much fruit. Mine took only 45 minutes to bake. I doubled the recipe and gave one loaf to a friend. She doesn’t eat nuts so I omitted the pecans But next time I’ll definitely add them. This is a good change from the standard cranberry orange walnut bread. MAKE this recipe – you will love it!
Thanks, Abbie – So happy you enjoyed it! 🙂
This bread was moist and tasty. I only wish I had chopped the cranberries so they wold have been dispersed more. I added a teaspoon of baking powder to get a higher rise; and then I topped the bread with a powdered sugar glaze to counter the tartness of the cranberries.