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Whole Wheat Apple Cranberry Bread

This is a lovely and moist bread, perfect for a healthy, nutritious breakfast.  It's really simple and can easily be altered according to your wishes. You can substitute walnuts with almonds or pecans and cranberries with raisins or dried apricots. Instead of rum, you can use brandy or orange liqueur. If you don't consume alcohol, you can substitute it with lemon or orange juice.

Whole Wheat Apple Cranberry Bread

Category: Breakfast, Sweet breads

Recipe in PDF format (print friendly)

  • Makes 1 loaf
  • Prep time: 25min
  • Cook time: 45min
  • Total time: 1h 10min
  • Difficulty: Basic

For the bread:


  • 115g whole wheat flour
  • 100g all purpose flour
  • 1 tablespoon ground flax seed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 130g brown sugar
  • 1 teaspoon ground cinnamon
  • generous pinch of nutmeg
  • 180ml buttermilk
  • 75g butter, melted
  • 2 large eggs, lightly beaten
  • 2 large apples, grated
  • 50g walnuts, roughly chopped
  • 30g dried cranberries, chopped
  • 1 tablespoon rum


Preheat the oven to 180°C. Grease and flour a loaf pan (23x13x8cm). Heat the rum and pour it over cranberries. Let them soak while you're preparing the batter. In a bowl, combine all dry ingredients: flours, flax seeds, baking powder, baking soda, salt, sugar, and spices. In a separate bowl, whisk together buttermilk, eggs, and butter and pour them into the dry mix. Mix until it just comes together. Add the grated apples, dried cranberries, rum, and walnuts. Fold to incorporate and pour into your prepared pan. Sprinkle with a mixture of brown sugar and cinnamon and bake for about 45 minutes (test with a wooden skewer). Let the cake cool in the pan. It's beautiful when served warm and equally delicious at room temperature.

For sprinkling:

  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon