Cranberry Apple Streusel Bread has a delicious soft center dotted with cranberry and apple. This bread is topped with a thick cinnamon brown sugar streusel.
I love sweet bread especially the ones with the streusel toppings. I think it’s because I can eat them for breakfast since they are called bread and not cake. Cranberry Apple Streusel Bread is amazing any time.
Have you ever wondered how our food combinations got started? Such as Peanut Butter and Jelly or Hamburger and Fries? And then there are the weird ones like Elvis’ Fried Peanut Butter, Banana and Bacon sandwiches. Do you have any weird combinations that you enjoy? Cranberries and apple isn’t a new combination, and there isn’t anything weird about it.
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Cranberry Apple Streusel Bread isn’t a new combination but it’s a delicious one which makes me wonder why we only eat cranberries around Thanksgiving and Christmas. I wonder a lot about stuff like that. This bread is tender and soft with a delicious crunch from that baked streusel topping. It is a great contrast to a savory meal such as an omelet for breakfast or a cup of soup at lunch.
Don’t have time to make it now? Pin it for Later!
Cranberry Apple Streusel Bread
- 1 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup sugar
- 1/4 cup brown sugar light or dark
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs room temperature
- 6 tbsp butter melted and cooled
- 1 lemon juice and zest
- 2/3 cup buttermilk
- 1 cup cranberries chopped (fresh or frozen)
- 1/2 cup apple chopped
- 1/2 cup all purpose flour
- 1/4 cup brown sugar light or dark
- 1/4 tsp cinnamon
- 4 tbsp butter cold, chopped
- 1 cup powdered sugar
- 1 tsp lemon juice
- 1 tsp milk plus 1 if needed
- Preheat oven to 350 degrees F. Grease a 9 x 5 loaf pan. You can also line it with parchment paper as I often do and then spray with non-stick cooking spray.
- Combine the dry bread ingredients together in a large bowl. Whisk to combine.
- In a medium-size bowl, combine eggs, lemon juice and zest, buttermilk and melted butter
- Pour liquid ingredients into dry ingredients. Mix until just combined. Fold in cranberries and apple.
- Pour into loaf pan
- For Streusel Topping, combine flour, sugar, and cinnamon. Cut in cold butter using two forks until mixture is crumbly. Sprinkle over bread.
- Bake for 55 minutes or until a toothpick inserted comes out clean. Turn pan halfway through baking. Cool completely in the pan on a wire cooling rack.
- Remove bread from pan. Combine glaze ingredients. Add additional milk if glaze is too thick to drizzle over bread.
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I’m often asked about the supplies that I use in my kitchen. For your convenience, I used my favorite mini food processor for chopping my berries and combining my streusel.
Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:
- Cranberry-Apple Pancakes from The Chef Next Door
- Cranberry Apple Sauce from Cooking With Carlee
- Cranberry Bliss Bars from Palatable Pastime
- Cranberry Cheesecake Brownies by The Bitter Side of Sweet
- Cranberry Cheesecake Dream Bars from Life Currents
- Cranberry Grains Power Bowl from Cindy’s Recipes and Writings
- Cranberry Streusel Bread from Hostess At Heart
- Cranberry Walnut Macaron from A Kitchen Hoor’s Adventures
- Maple Cranberry Sauce from Cricket’s Confections
- Pumpkin Dump Cake with Cranberries from A Day in the Life on the Farm
- Roasted Cranberry Bourbon Crush from Take Two Tapas
- Savory Cranberry and Cheese Tart from Caroline’s Cooking
- Tuna Salad with Cranberries from Sew You Think You Can Cook