Sliced Applesauce Cranberry Quick Bread
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Applesauce Cranberry Quick Bread

April 13, 2020
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Want a quick bread that is hearty and wholesome and great in flavor? Applesauce Cranberry Quick Bread combines both all purpose flour and whole wheat flour while getting it moistness from the applesauce. Fill your afternoon’s with this treat. Let’s put this bread together!

Ingredients

  • Whole wheat flour
  • All Purpose Flour
  • Baking Soda
  • Baking Powder
  • Salt
  • Nutmeg
  • Cinnamon
  • Unsweetened applesauce
  • Eggs
  • Milk
  • Oil
  • Vanilla
  • Dried Cranberries

Preheat your oven to 350 degrees and prepare one 9×5 load pan. I spray with cooking spray and line the bottom with parchment paper.

Combining Wet Ingredients

Wet ingredients for Applesauce Cranberry Quick Bread. Vanilla, eggs, oil, applesauce, and sugar
Wet ingredients

In your stand mixer, combine unsweetened applesauce, sugar, eggs, milk, oil and vanilla. Using the paddle attachment, mix thoroughly.

Preparing Dry Ingredients

  • Whole Wheat and All Purpose Flour
  • Nutmeg, Cinnamon, Baking Powder, Baking Soda and Salt

In a separate bowl, combine the whole wheat flour, all purpose flour, baking soda, baking powder, and salt. Prepare your spices – nutmeg and cinnamon. I like to grate my own fresh nutmeg – once you do this, you will be sold on the flavor and the aroma. Mix together to incorporate all the ingredients.

Putting It Altogether

  • Combined dry and wet ingredients
  • Adding the cranberries
Dry and wet ingredients with cranberries combined to finish batter
Finished Batter

Using your mixer and paddle attachment, add the dry ingredients to your wet ingredients. Once combined, add your cranberries and mix just until incorporated.

Batter in loaf pan
Batter in loaf pan and ready for the oven!

Batter will be thick but can be poured into your baking pan. Bake for 60 minutes or until a tester or wooden skewer come out clean. Let cool for 10 minutes on a rack before removing from the pan. Then allow to cool completely on a rack.

Baked loaf of Applesauce Cranberry Quick Bread. Out of the oven and cooling.
Fresh out of the oven!

Your Applesauce Spice Bread should be stored in the refrigerator up to 1 week or in the freezer for up to 6 months.

Serving Suggestions

This is a hearty and moist quick bread, flavored with the spices and cranberries. The combination of both whole wheat flour and all purpose flour give it a wholesome texture.

Sliced applesauce cranberry quick bread.
Sliced Applesauce Cranberry Quick Bread

I generally will serve this by itself, with butter, whipped cream or Devonshire Cream. Even a spread of cream cheese is delicious on this bread. However you choose to enjoy, it will be delicious. Of course, don’t forget that hot cup of tea. English Breakfast perhaps!

The follow products were used for this recipe

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Print Pin
5 from 9 votes

Applesauce Cranberry Quick Bread

This quick bread is a mix of spices, cranberries and applesauce in this moist quick bread made with a combination of all purpose flour and whole wheat flour. A light yet hearty bread good for any season.
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 12 servings

Ingredients

  • 1 cup sugar
  • 1 cup unsweetened applesauce
  • ¼ cup oil vegetable or canola
  • 2 eggs
  • 3 tbsp milk
  • 1 tsp vanilla
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • 1 cup dried cranberries any flavor
  • ½ cup finely chopped pecans optional

Instructions

  • Preheat oven to 350. Spray 9×5 loaf pan and line the bottom with parchment paper.
  • In a large bowl, combine sugar, applesauce, oil, eggs, milk and vanilla with electric mixer until well combined.
  • In a second bowl, combine all dry ingredients and then add to wet mixture, mix well.
  • Fold in dried cranberries.
  • Bake for approximately 60 minutes or until tester comes out clean. Don't overbake – bread will be dry. Cool 10 minutes on wire rack before removing from pan.

Notes

Store bread in refrigerator for up to 1 week.   This bread freezes well for up to 6 months.

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