Deliciously moist and packed with fresh flavours, this beautiful cranberry apple nut bread is perfect with a generous serving of butter for breakfast, or for a sweet afternoon tea treat.



  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 cup shredded peeled apple (about 1 medium)
  • 1 1/2 cups plain flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup chopped walnuts
  • 1/2 cup dried cranberries
  • 1 tbsp sugar
  • 1/2 tsp ground cinnamon


  1. Heat oven to 175°C. Grease the bottom of a medium loaf pan with shortening or butter.
  2. In a large mixing bowl, use an electric stick mixer or hand mixer to mix 3/4 cup sugar, the oil and egg. Stir in apple, flour, baking soda, baking powder and salt. Stir in walnuts and cranberries. Pour batter into the loaf pan.
  3. In a small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over batter.
  4. Bake for 45 to 55 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes.
  5. Loosen sides of loaf from pan; remove from pan to wire rack.
  6. Sprinkle icing sugar over the top.
  7. Cool completely, about 1 1/2 hours, before slicing.

Helpful hints:

  • To easily shred the apple, use a medium-sized grater.
  • For added fiber, leave the peel on the apple.
  • Make the bread ahead and refrigerate or freeze. The bread will actually become more moist and easier to slice after storage.
  • This is a perfect bread for gift giving! Bake it in a disposable aluminum foil pan. When cool, wrap in foil or colored plastic wrap and tie with a ribbon.

Recipe by Betty Crocker

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Cranberry Apple Nut Bread
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