Tender, spiced, and topped with buttery crumbs, this easy quick bread is the best way to use leftover cranberry sauce.
A Cozy Way to Use Up Cranberry Sauce
If you’ve ever stood in your kitchen after Thanksgiving staring at a half empty can of cranberry sauce, wondering what to do with it, this is your sign. Turn it into the coziest quick bread you’ll bake all season.
This Apple Cranberry Bread is tender, just sweet enough, and full of warm spice. It’s got everything you love about fall baking: juicy apple pieces, tart cranberry swirls, and a buttery brown sugar streusel that bakes up golden and crisp on top. One slice and you’ll swear your whole kitchen smells like a holiday morning.
I love making this apple cranberry bread on quiet weekends. It feels like something your grandma might have baked after the holidays, using whatever was left in the pantry. A cup of coffee, a slice of this bread, and that’s all you really need to settle into a chilly day.
Whether you serve it warm with butter for breakfast, wrap it up for gifting, or sneak a piece after dinner, this apple cranberry bread brings that farmhouse style comfort you’ll want all winter long.
Why You’ll Love This Apple Cranberry Bread
- Uses up leftovers beautifully: Whole berry cranberry sauce add color, moisture, and flavor.
- No mixer needed: Just a few bowls, a whisk, and a wooden spoon.
- Stays moist for days: Perfect for breakfast, gifting, or freezing for later.
Ingredients to Make Apple Cranberry Bread
Bread:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/3 tsp salt
1 tsp cinnamon
1/2 cup brown sugar
1/2 cup milk or buttermilk
1/3 cup oil or melted butter
1 large egg
1 tsp vanilla extract
3/4 cup whole berry cranberry sauce
1 apple, peeled and diced (about 1 cup)
Optional: 1/2 cup chopped pecans or walnuts
Streusel Topping:
2 tbsp melted butter
1/4 cup brown sugar
1/4 cup flour
1/2 tsp cinnamon
How to Make Apple Cranberry Bread
Preheat oven to 350°F. Grease or line loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
In another bowl, mix milk, oil, egg, vanilla, and cranberry sauce until smooth.
Stir in diced apples (and nuts if using).
Combine wet ingredients and dry ingredients just until blended. Don’t overmix.
Pour the batter into the prepared pan.
In a small bowl, mix the streusel ingredients with a fork until crumbly, then sprinkle evenly over on top.
Bake for 55-60 minutes, or until a toothpick comes out clean.
Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
Tips for the Best Texture
- Use whole cranberry sauce, not jellied. The berries add a nice tart bite.
- Don’t overmix. Stir just until the flour disappears to keep the crumb soft.
- Check early. All ovens vary, start checking around 50 minutes.
- Want it to sparkle? Sprinkle course sugar over the streusel before baking for a bakery style crust.
Variations for Apple Cranberry Bread
- Orange twist: Add 1 teaspoon of orange zest and replace the milk with orange juice.
- Maple version: Use maple syrup instead of brown sugar in the batter.
- Mini loaves or muffins: Adjust bake time to 20 – 25 minutes for muffins and 35 – 40 minutes for mini loaves.
Serving Ideas
Serve warm with butter or cream cheese, drizzle with a simple powdered sugar glaze, or wrap sliced in parchment and twine for a farmhouse-style holiday gift.
How to Store Apple Cranberry Bread
Store covered at room temperature for up to 3 days or refrigerate up to a week. It also freezes nice too, tightly wrap and thaw overnight before serving.
Shop the Kitchen
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Final Thoughts from My Kitchen
There’s something about the mix of apple and cranberry that feels like the changing of the seasons. A little sweet from fall, a little tart from winter. It’s the kind of recipe that doesn’t need fuss or fancy tools, just a quiet morning and a warm oven.
Apple Cranberry Bread with Steusel Topping
Ingredients
Method
- Preheat oven to 350°F. Grease or line loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
- In another bowl, mix milk, oil, egg, vanilla, and cranberry sauce until smooth.
- Stir in diced apples (and nuts if using).
- Combine wet ingredients and dry ingredients just until blended. Don't overmix.
- Pour the batter into the prepared pan.
- In a small bowl, mix the streusel ingredients with a fork until crumbly, then sprinkle evenly over on top.
- Bake for 55-60 minutes, or until a toothpick comes out clean.
- Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
If you bake it, tag me on Instagram @thepickledfarmhouse . I’d love to see your version and share it with our cozy community. And don’t forget to pin this on your Cozy Baking board on Pinterest!
Looking for more cranberry recipes? Check out my Cranberry Chili Meatballs!
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
