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–+ servings
Apple Cranberry Bread | Can't Stay Out of the Kitchen | this is a delightful #SweetBread to bake during the #holiday season between #Thanksgiving & #NewYearsDay. It's filled with #apples, fresh #cranberries, #pecans & jazzed up with #cinnamon. It's a great #bread to adorn any #Christmas table or to serve at a #HolidayParty. #AppleBread #CranberryBread #AppleCranberryBread

Apple Cranberry Bread

Teresa Ambra
Apple Cranberry Bread is a delectable sweet bread that's perfect to make during the holiday season between Thanksgiving and New Year's Day. Fresh cranberries are available then so it's easy to whip up a batch of this lovely bread and serve it for any breakfast or brunch menu. Festive and lovely, this sweet bread is sure to please at any Christmas table.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 24
Calories 92 kcal

Equipment

  • 4 miniature bread loaf pans
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk
  • 1 wooden spoon
  • 1 wire cooling rack
  • 1 colander
  • 1 nut chopper (if pecans aren't previously chopped)
  • measuring cups
  • measuring spoons
  • 1 sharp knife to dice apples
  • 1 paring knife
  • 1 cutting board

Ingredients
  

  • 2 large eggs
  • 3/4 cup granulated sugar
  • 2 tbsp. canola oil or avocado oil
  • 1 1/2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 cups apples peeled, cored and diced (I use Gala, Fuji or Honey Crisp)
  • 1 cup fresh cranberries
  • 1/2 cup pecans or walnuts, chopped (measure after chopping

Instructions
 

  • Grease and flour 4 miniature bread loaf pans; set aside.
  • Preheat oven to 350°.
  • Meanwhile, in a large mixing bowl, beat eggs, granulated sugar and oil; set aside.
  • In a medium mixing bowl, combine flour, baking powder, cinnamon, baking soda and salt.
  • Add flour mixture to egg mixture along with apples, cranberries and walnuts.
  • Stir until well combined.
  • (Batter will be thick).
  • Spoon batter into prepared baking pans about 2/3 full.
  • Bake at 350° approximately 30-45 minutes, until a toothpick inserted in center comes out clean.
  • Allow loaves to cool for 10 minutes before removing from pans and transferring bread loaves to a wire rack to cool completely. 
  • Slice and serve.
  • Store in air-tight container.
  • Refrigerate after two days.

Notes

NOTE: I left quite a gap in baking time in this recipe because some ovens cook faster and in case you want to use only three miniature baking loaf pans instead of four. Start checking at 30 minutes, but the bread may take up to 45 minutes to be baked completely.
 
Recipe slightly adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen
 

Nutrition

Calories: 92kcalCarbohydrates: 15gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 16mgSodium: 107mgPotassium: 38mgFiber: 1gSugar: 8gVitamin A: 33IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Keyword apples, bread, breakfast, brunch, cranberries, holiday, holiday baking, pecans
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