Cranberry Apple Raisin Bread

"Cranberry Apple Raisin Bread" (Image Copyright Wylddane Productions, LLC)

🍂 Cranberry Apple Raisin Bread...a wholesome, aromatic quick bread for autumn mornings.
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This delicious whole-wheat quick bread is packed with tangy cranberries, sweet raisins, and fresh grated apple for a moist, flavorful loaf that fills your kitchen with the scent of fall. The whole-wheat flour adds a nutty richness and hearty texture, while a touch of yogurt keeps the crumb tender and soft. Perfect warm from the oven with a little butter or cream cheese.

Ingredients for the bread:

• 1½ cups whole-wheat flour
• ½ cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg (optional)
• ½ cup butter, softened
• ¾ cup packed brown sugar
• 2 large eggs
• 1 cup plain yogurt or buttermilk
• 1 large apple, peeled and shredded (about 1 cup)
• ½ cup dried cranberries
• ½ cup raisins  (golden raisins)
• ½ cup chopped walnuts or pecans (optional)

For the topping (optional):

• 2 tbsp brown sugar
• 2 tbsp chopped walnuts
• ¼ tsp ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Whisk dry ingredients: In a medium bowl, combine whole-wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
4. Add wet ingredients: Beat in the eggs one at a time. Mix in the yogurt (or buttermilk) until just combined.
5. Add fruit: Stir in the shredded apple, cranberries, and raisins.
6. Combine: Add the dry ingredients to the wet mixture and stir until just blended — do not overmix. Fold in nuts if using.
7. Prepare topping (optional): In a small bowl, mix brown sugar, walnuts, and cinnamon; sprinkle evenly over the top of the batter.
8. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the bread rest in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Serve warm or at room temperature, with a dollop of butter or cream cheese for an extra touch of comfort. This bread keeps well for several days wrapped tightly or stored in an airtight container — and tastes even better the next morning with coffee.