Apple Cranberry and Walnut Bread
Bursting with warm, fall-inspired flavors, this Apple Cranberry and Walnut Bread is a moist and hearty quick bread perfect for breakfast, snacking, or holiday gifting. Made with unsweetened applesauce, sweet diced apples, tart cranberries, and crunchy walnuts, every bite delivers a delightful balance of textures and flavors. Elevated with aromatic cinnamon and a touch of vanilla, this loaf is easy to prepare in just 15 minutes of prep time and bakes to golden perfection in under an hour. Whether enjoyed fresh from the oven or toasted the next day, this homemade bread is a comforting treat that’s as beautiful as it is delicious. Perfect for cozy mornings or festive spreads, it’s a must-try for anyone who loves seasonal baking!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 2 large eggs
- 0.5 cups unsweetened applesauce
- 0.25 cups vegetable oil
- 1 teaspoons vanilla extract
- 1 medium apple, peeled, cored, and diced
- 1 cups fresh or frozen cranberries, chopped
- 0.75 cups walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.
In a separate bowl, beat the eggs. Stir in the applesauce, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing, as this can make the bread dense.
Fold in the diced apple, chopped cranberries, and walnuts until evenly distributed.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing and serving.
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2872 mg | 125% | |
| Total Carbohydrate | 442.1 g | 161% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 232.7 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 246 mg | 19% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1148 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
