Apple Cranberry Bread is an easy quick bread recipe that is tender and moist. This apple cranberry bread is topped with a crunchy brown sugar streusel and a sweet lemon glaze.
Preheat the oven to 350 °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 batter into the loaf pan
For the Streusel Topping, combine flour, sugar, and cinnamon. Cut in cold butter using two forks or a pastry cutter until the mixture is crumbly. Sprinkle over bread.
Bake for 50 minutes or until a toothpick inserted comes out clean. Turn the pan halfway through baking. Cool completely in the pan on a wire cooling rack.
Remove bread from pan. Combine the glaze ingredients. Add additional milk if the glaze is too thick to drizzle over bread.
Notes
Add 1/2 cup of chopped nuts to the bread and more in the streusel topping.
Wheat flour gives the apple cranberry bread a nutty flavor and because of the additional protein some structure. You can definitely use all white flour in this recipe.
Use a pastry cutter to mix up your streusel topping. Using your hands will warm the butter. A good crunchy streusel uses cold butter in this case.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.