Flour, apples, cranberries, brown sugar, cinnamon, and ginger baked into a cozy Spiced Apple Cranberry Bread Recipe that tastes like fall.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So, picture this: It’s late October, I’m at the orchard with my family, and I tell myself I’ll just grab a few apples. Famous last words. An hour later I’m lugging home two bags that weigh about as much as a small child. Happens every year. I don’t know why I never learn.
At first, I do the usual—apple pie, crisp, maybe a pot of applesauce simmering away on the stove. But the real surprise this year? This Spiced Apple Cranberry Bread Recipe. I tossed in some cranberries on a whim (you know, the bag that’s been living in the freezer since last Christmas), and it was like… magic. The apples gave the bread sweetness, the cranberries punched it with tartness, and the spices made the whole kitchen smell like one of those overpriced fall candles at Target. My husband actually hovered over the oven like a kid waiting for cookies. And me? I burned my tongue because I couldn’t wait for it to cool before slicing. Zero regrets.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Spiced Apple Cranberry Bread Recipe?
Here’s why this bread is such a keeper: it’s easy, it’s cozy, and it’s the kind of bake that makes people think you spent hours fussing, even though you totally didn’t. The Spiced Apple Cranberry Bread Recipe is loaded with fruit and warm spices, so every bite tastes like autumn wrapped in a hug. And honestly? The cinnamon-sugar dusting on top makes it feel bakery-level fancy without the price tag. It’s the kind of recipe you pull out when you want something homey but not boring.
And if you’re like me—running around between work, errands, and trying to remember if you switched the laundry—this is the kind of simple win you need. Plus, it pairs just as well with morning coffee as it does with an evening glass of tea (or wine, no judgment).
Ingredient Notes:
I like to think of ingredients as little characters in the story. Each one has a job to do.
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Flour: Just regular all-purpose. Nothing fancy—save the bread flour for your sourdough adventures.
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Baking Soda: The rise-maker. Forget it, and you’re eating apple cranberry bricks.
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Salt: Balances everything. Even sweet recipes need it—kind of like how a good movie needs a villain.
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Cinnamon & Ginger: The cozy duo. They’re basically the “fall sweater weather” of spices.
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Vegetable Oil: Keeps things moist. Melted butter works too, but I lean toward oil when I want a softer crumb.
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Applesauce: Sneaky little trick—it adds moisture and an extra layer of apple flavor. I sometimes use the single-serve snack cups I find in the pantry.
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Brown Sugar: Sweet, deep, and slightly molasses-y. White sugar just doesn’t have the same personality.
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Eggs: Binding everything together. Think of them as the family glue.
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Lemon Juice: Keeps the fruit bright and tart.
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Apples: I usually go with Granny Smith, but honestly, whatever you have works. Dice them small, though—you don’t want giant apple chunks stealing the spotlight.
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Cranberries: Fresh is best, but frozen works fine too. Just don’t thaw them first.
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Powdered Sugar & Cinnamon (topping): That little snowfall on top that makes it feel like a holiday treat.
How To Make Spiced Apple Cranberry Bread?
Step 1: Preheat & Prep
Heat the oven to 350°F. Grease your loaf pan, because nothing ruins a good bake like half of it stuck to the bottom.
Step 2: Dry Mix
Whisk flour, baking soda, salt, cinnamon, and ginger. Then, pull out 4 tablespoons of the mix and set aside. We’ll coat the fruit with it later—it’s the secret to keeping apples and cranberries from sinking like little fruit anchors.
Step 3: Wet Mix
In another bowl, whisk applesauce, oil, brown sugar, eggs, and vanilla. The mixture will look glossy and smell pretty amazing.
Step 4: Combine
Slowly add the dry mix into the wet. Stir until just combined—no need to overwork it. You’re making bread, not rubber.
Step 5: Fruit Time
Toss the apples and cranberries with lemon juice and that reserved flour mixture. This trick helps them stay suspended in the batter instead of hiding at the bottom.
Step 6: Fold It Together
Gently fold the fruit into the batter. Try not to overthink it—every scoop should have a little apple and cranberry action.
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Step 7: Bake
Pour into the pan, smooth the top, and bake for 40–55 minutes. When a toothpick in the center comes out clean, you’re golden. And by then, your whole kitchen will smell like pure autumn joy.
Step 8: Cool & Finish
Let it cool for 10 minutes before removing from the pan. Once it’s completely cool, sift powdered sugar mixed with cinnamon over the top. That finishing touch? Chef’s kiss.
Storage Options:
This bread is the kind of bake that tastes even better the next day—if it lasts that long. Wrap it up and keep it on the counter for 2 days, or in the fridge up to 5. You can also slice and freeze it for grab-and-go snacks. I’ve pulled a frozen slice out on a busy morning, popped it in the toaster oven, and felt like I had my life together for a solid 10 minutes.
Variations and Substitutions:
This Spiced Apple Cranberry Bread Recipe is flexible. Play around a little:
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Add chopped walnuts or pecans for extra crunch.
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Toss in white chocolate chips if you want dessert vibes.
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Swap ginger for nutmeg or allspice for a slightly different flavor profile.
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Use dried cranberries if fresh aren’t handy (just cut the sugar slightly since they’re sweeter).
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Sub in half whole wheat flour for a heartier loaf.
What to Serve with Spiced Apple Cranberry Bread?
Honestly, this bread is great solo, but here’s how I like it:
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With a hot mug of coffee or tea. Classic combo.
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Toasted with a smear of butter or cream cheese.
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With fresh berries for a little extra tartness.
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On the side of a bowl of chili. Sounds odd, I know, but sweet bread with savory soup is secretly amazing.
Frequently Asked Questions:
Can I use frozen cranberries?
Yep, straight from the bag. Don’t thaw them—they’ll bleed juice everywhere.
Do I need to peel the apples?
Nah, I usually don’t. The peels soften during baking and add texture (and fiber, if you want to feel virtuous about eating bread).
How do I know it’s done?
Stick a toothpick in the middle. If it comes out clean or with just a crumb or two, you’re good. Gooey? Give it another 5 minutes.
And there you have it—my favorite fall bake, this cozy Spiced Apple Cranberry Bread Recipe. It’s easy, it’s flavorful, and it makes your whole house smell like you’ve got your act together (even if the laundry says otherwise). So, what do you think—are you team “warm slice with butter” or team “cold with coffee the next morning”?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Spiced Apple Cranberry Bread Recipe
Ingredients
Bread:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/3 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 2/3 cup brown sugar packed
- 2 large eggs
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup apple Granny Smith, Gala, or Fuji, diced small
- 1 cup fresh cranberries halved
Topping:
- 1/2 cup powdered sugar
- 1/2 tsp ground cinnamon
Instructions
Prepare the oven and pan:
- Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with cooking spray and set aside.
Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Remove 4 tablespoons of this mixture and set aside to coat the fruit later.
Prepare the wet ingredients:
- In a large mixing bowl, whisk together the vegetable oil, applesauce, brown sugar, eggs, and vanilla extract until smooth.
Combine wet and dry mixtures:
- Gradually add the dry mixture into the wet ingredients, stirring gently until the batter is just combined. Avoid overmixing.
Prepare the fruit:
- In a small bowl, toss the diced apples and halved cranberries with lemon juice and the reserved flour mixture until evenly coated.
Fold in the fruit:
- Gently fold the apple and cranberry mixture into the batter until distributed evenly.
Bake:
- Transfer the batter into the prepared loaf pan. Smooth the surface and bake for 40–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool and finish:
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, sift together the powdered sugar and cinnamon, then dust evenly over the loaf before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
