Fall Holiday Baking – Easy Spiced Apple Cranberry Loaf

Every October my kitchen turns into a small bakery, and this Fall Holiday Baking loaf is the first thing I make. It started as a way to use up the apples my kids pick at the orchard and the cranberries I always overbuy in November, and now my family asks for it before the leaves even change.

It is one bowl, one loaf pan, and no mixer required. The batter comes together in about 15 minutes, the oven does the rest, and the cinnamon-spiced crumble on top makes it look like you fussed for hours.

If you have ever pulled a quick bread out of the oven only to find it gummy in the middle or dry at the edges, stick with me. I will show you the exact cues I use so your loaf comes out tall, tender, and full of fall flavor every single time.

About the Ingredients

1 3/4 cups (219g) all-purpose flour

Spoon the flour into the cup and level it off, because scooping packs it down and makes a dry loaf. Swap in 1 cup whole wheat flour plus 3/4 cup all-purpose for a nuttier crumb.

1 teaspoon baking soda

This is the only leavener, so check the date on the box; older soda loses power and the loaf will not rise. If yours is more than a year old, buy a fresh box.

1/2 teaspoon fine sea salt

Salt balances the sugar and makes the apple and cranberry flavors pop. Kosher salt works too, but use a slightly heaped 1/2 teaspoon since the crystals are bigger.

1 1/2 teaspoons ground cinnamon

Buy cinnamon you can smell through the jar; if it smells dusty, it is past its prime. Saigon cinnamon is sweeter and bolder, while Ceylon is milder and more floral.

1/2 teaspoon ground nutmeg

Freshly grated nutmeg is a game changer, about 20 grates on a microplane. In a pinch, pumpkin pie spice can replace both the cinnamon and nutmeg.

1/2 cup (100g) granulated sugar

White sugar keeps the crumb light and lets the fruit shine. Coconut sugar works as a 1-to-1 swap and adds a caramel note.

1/2 cup (100g) packed light brown sugar

The molasses in brown sugar keeps the loaf moist for days. Dark brown sugar makes it deeper and almost gingerbready, which I love in December.

2 large eggs, room temperature

Room-temperature eggs emulsify better and give a taller rise. Float cold eggs in warm water for five minutes if you forgot to set them out.

1/2 cup (120ml) neutral oil, such as canola or avocado

Oil keeps quick bread tender far longer than butter. Melted coconut oil or light olive oil both work; just avoid extra-virgin, which tastes too strong here.

1/2 cup (120g) plain whole-milk Greek yogurt

Yogurt adds tang and moisture; sour cream or full-fat buttermilk are perfect substitutes. Do not use fat-free yogurt, or the loaf turns rubbery.

2 cups (about 240g) peeled diced apples, 1/4-inch pieces

Honeycrisp, Fuji, or Pink Lady hold their shape and stay sweet; Granny Smith gives a tarter bite. No need to peel if you like the color and extra fiber.

1 cup (100g) fresh or frozen cranberries, roughly chopped

Frozen cranberries work straight from the freezer, no thawing needed. If you only have dried, use 3/4 cup and plump them in hot water for 10 minutes first.

For the crumble: 1/4 cup (31g) all-purpose flour, 3 tablespoons (42g) cold butter, 3 tablespoons (37g) brown sugar, 1/2 teaspoon cinnamon, pinch of salt

Cold butter cut into small cubes gives you those craggy, buttery clumps. Unsalted or salted butter both work; just skip the pinch of salt if you use salted.

Tips & Tricks

Do not overmix the batter

Stir just until the last streaks of flour disappear, because extra stirring develops gluten and makes the loaf tough and tunneled.

Toss the fruit in flour first

A tablespoon of flour coats the apples and cranberries so they stay suspended instead of sinking to the bottom.

Watch the internal temperature

A loaf is done at 200F to 205F (93C to 96C) in the center, which is far more reliable than a toothpick alone.

Cool before slicing

Let the loaf rest in the pan 15 minutes, then cool completely on a rack, because cutting it hot steams the crumb and makes it gummy.

Step-by-Step Instructions

1. Heat the oven

Preheat the oven to 350F (175C) and position a rack in the middle. Grease a 9×5-inch loaf pan and line it with parchment, leaving an overhang so you can lift the loaf out later.

2. Make the crumble

In a small bowl, rub the cold butter into the flour, brown sugar, cinnamon, and salt with your fingertips until you have pea-sized clumps. Chill it in the fridge while you make the batter so it stays crisp.

3. Whisk the dry ingredients

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Breaking up any lumps now means no bitter pockets of baking soda in the finished loaf.

4. Combine the wet ingredients

In a second bowl, whisk the granulated sugar, brown sugar, eggs, oil, and yogurt until smooth and slightly pale, about 1 minute. The mixture should look glossy and ribbon off the whisk.

5. Bring the batter together

Pour the wet ingredients into the dry and fold with a spatula just until no dry flour remains, about 12 to 15 strokes. A few small lumps are fine, and stopping early is what keeps the loaf tender.

6. Fold in the fruit

Toss the diced apples and chopped cranberries with 1 tablespoon of flour, then fold them in gently. You should see fruit in every scoop, but try not to crush the pieces.

7. Fill and top

Scrape the batter into the prepared pan and smooth the top with the spatula. Scatter the chilled crumble evenly over the surface, squeezing some clumps together for bigger crunchy bits.

8. Bake until set

Bake for 55 to 65 minutes at 350F (175C), until the top is deep golden brown, the crumble is bubbling at the edges, and a thermometer in the center reads 200F to 205F (93C to 96C). Tent with foil if it browns too fast.

9. Cool and slice

Cool in the pan for 15 minutes, then lift the loaf out by the parchment and cool completely on a wire rack, about 1 hour. Slice with a serrated knife using a gentle sawing motion so the crumble stays intact.

Delicious Variations

Pear and Ginger Loaf

Swap the apples for diced Bosc pears and add 2 tablespoons of finely chopped crystallized ginger to the batter.

Cranberry Orange Crumble

Add the zest of 1 orange and 1 tablespoon of fresh orange juice, and use dried cranberries instead of fresh.

Gluten-Free Apple Crumble Loaf

Replace the flour with a 1-to-1 gluten-free blend and add 1/4 teaspoon xanthan gum if your blend does not include it.

How to Store Fall Holiday Baking: Spiced Apple Cranberry Crumble Loaf

Frequently Asked Questions

I would love to see your loaf! Bake it this weekend, snap a photo of that golden crumble, and tell me in the comments whether you went with apples, pears, or something wild like persimmons. If you are new here, subscribe for more cozy seasonal bakes, and remember: Small steps, big change.

Fall Holiday Baking: Spiced Apple Cranberry Crumble Loaf

Fall Holiday Baking brings you a moist spiced apple cranberry crumble loaf, one bowl and one pan for a cozy, crowd-pleasing holiday treat.

★★★★½ 4.8 (214 ratings)

15 minPrep time60 minCook time10Servings312 kcalCalories

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🧂 Ingredients

• 1 3/4 cups (219g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 2 large eggs, room temperature
• 1/2 cup (120ml) neutral oil, such as canola or avocado
• 1/2 cup (120g) plain whole-milk Greek yogurt
• 2 cups (about 240g) peeled diced apples, 1/4-inch pieces
• 1 cup (100g) fresh or frozen cranberries, roughly chopped
• For the crumble: 1/4 cup (31g) all-purpose flour, 3 tablespoons (42g) cold butter, 3 tablespoons (37g) brown sugar, 1/2 teaspoon cinnamon, pinch of salt

📋 Instructions

1. 1Heat the oven — Preheat the oven to 350F (175C) and position a rack in the middle. Grease a 9×5-inch loaf pan and line it with parchment, leaving an overhang so you can lift the loaf out later.
2. 2Make the crumble — In a small bowl, rub the cold butter into the flour, brown sugar, cinnamon, and salt with your fingertips until you have pea-sized clumps. Chill it in the fridge while you make the batter so it stays crisp.
3. 3Whisk the dry ingredients — In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Breaking up any lumps now means no bitter pockets of baking soda in the finished loaf.
4. 4Combine the wet ingredients — In a second bowl, whisk the granulated sugar, brown sugar, eggs, oil, and yogurt until smooth and slightly pale, about 1 minute. The mixture should look glossy and ribbon off the whisk.
5. 5Bring the batter together — Pour the wet ingredients into the dry and fold with a spatula just until no dry flour remains, about 12 to 15 strokes. A few small lumps are fine, and stopping early is what keeps the loaf tender.
6. 6Fold in the fruit — Toss the diced apples and chopped cranberries with 1 tablespoon of flour, then fold them in gently. You should see fruit in every scoop, but try not to crush the pieces.
7. 7Fill and top — Scrape the batter into the prepared pan and smooth the top with the spatula. Scatter the chilled crumble evenly over the surface, squeezing some clumps together for bigger crunchy bits.
8. 8Bake until set — Bake for 55 to 65 minutes at 350F (175C), until the top is deep golden brown, the crumble is bubbling at the edges, and a thermometer in the center reads 200F to 205F (93C to 96C). Tent with foil if it browns too fast.
9. 9Cool and slice — Cool in the pan for 15 minutes, then lift the loaf out by the parchment and cool completely on a wire rack, about 1 hour. Slice with a serrated knife using a gentle sawing motion so the crumble stays intact.

👨‍🍳 Chef's Note: For the cleanest slices, chill the fully cooled loaf for 30 minutes before cutting; the crumble stays put and the crumb cuts like a dream.

Servings: 10

Cuisine: American

Course: Dessert

Nutrition (per serving): 312 kcal · 5g protein · 44g carbs · 13g fat

Written by Maya Chen

Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, composting, and mindful consumption, drawn from her own experiments at home.