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+ servings
3 slices of cranberry apple nut bread on a round white plate

Cranberry Apple Bread

A moist quick bread bursting with juicy cranberries, tart apples and crunchy pecans.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices


  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon apple pie spice or ground cinnamon
  • teaspoon salt
  • 1 teaspoon baking soda
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 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


  • 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.


  • 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.