Apple Cranberry Bread with Streusel

3/4 angled view of a loaf of bread loaded with cranberries and topped with streusel and glaze.

4.50 from 2 votes

Apple Cranberry Bread with Streusel

Moist apple cranberry quick bread with a crunchy brown sugar streusel and an optional lemon glaze. It makes a festive holiday breakfast, brunch treat, or homemade gift.

Prep Time 20

Cook Time 50

Total Time 1 10

Servings slices

Author Julie Menghini

Ingredients

US Customary - Metric

Bread

1½ cup all-purpose flour
½ cup whole wheat flour
1 tsp baking powder
¼ tsp baking soda
¾ cup sugar
¼ cup brown sugar light or dark
1 tsp cinnamon
½ tsp salt
2 eggs room temperature
6 tbsp butter melted and cooled
1 lemon juice and zest
⅔ cup buttermilk
1 cup cranberries chopped (fresh or frozen)
½ cup apple chopped

Streusel Topping

½ cup all-purpose flour
¼ cup brown sugar light or dark
¼ tsp cinnamon
4 tbsp butter cold, chopped

Lemon Glaze

1 cup powdered sugar
1 tsp lemon juice
1 tsp milk plus more if needed

Instructions

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 about 50 minutes, turning the pan halfway through. The bread is done when the topping is lightly browned and a toothpick inserted into the center comes out with a few moist crumbs and no wet batter.
Let the bread cool in the pan. Once cool enough to handle, remove the bread from the pan and place it on a cooling rack.
Combine the glaze ingredients. Add additional milk if the glaze is too thick to drizzle over bread.

Notes

Honeycrisp gives the bread a sweeter apple flavor. Granny Smith adds a tart contrast. Another firm apple can be used.

Frozen cranberries can be chopped and added frozen or thawed. If they have ice crystals, thaw and pat them dry first.

I have not tested dried cranberries in this recipe. Fresh or frozen cranberries are recommended.

The lemon glaze is optional but recommended for its bright contrast with the cranberries.

Add 1/2 cup chopped nuts to the batter, with more in the streusel if desired.

The whole-wheat flour can be replaced with the same amount of all-purpose flour.

Store the bread lightly covered at room temperature. Refrigerate it in warm or humid conditions, knowing the topping will soften.

The glazed bread can be frozen. Thaw before serving and add fresh glaze only if desired.

Warm individual slices briefly in the microwave.

Nutrition

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.

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