This apple, cranberry & walnut bread is a lovely one to have in the tin for busy mornings. It’s adapted from Bill Granger’s Every Day, and uses just 75g of sugar across the entire loaf, which makes it a handy option if you’re trying to cut back on added sugar without giving up on treats altogether. It works well as a quick breakfast, a lunchbox filler, or an afterschool snack with a glass of milk.
Bill Granger’s original recipe calls for dried cherries and almonds. Dried cherries can be tricky to find and pricier than most store cupboards allow for, so this version swaps in cranberries (or raisins) and walnuts instead — more affordable, easy to find, and just as good. If you do have cherries and almonds to hand, feel free to use those instead.
Apple, Cranberry and Walnut Bread
Makes 1 loaf
Ingredients
- 50g rolled oats
- 300ml milk
- 240g self-raising flour (wholemeal works too)
- 1 teaspoon baking powder
- 125g dried cranberries or raisins
- 50g dried apple, diced
- 75g soft brown sugar
- 3 tablespoons honey
- 3 tablespoons chopped walnuts
- 1 teaspoon ground cinnamon
- 1 egg, lightly beaten
Method
1. Put the oats in a bowl, pour the milk over them and leave to soak for 30 minutes.
2. Preheat the oven to 180°C. Lightly grease and line a 1kg loaf tin with parchment paper.
3. Sift the flour and baking powder into a bowl and stir in the soaked oats and milk, dried fruit, sugar, honey, walnuts, cinnamon and egg. Mix together well.
4. Spoon the mixture into the tin and level the top. Bake for about 45 minutes, or until golden brown on top and cooked through. Leave to cool a little in the tin before turning out onto a wire rack to cool completely.
Recipe from dinnerdujour.org.
Frequently Asked Questions
Can I freeze this bread?
Yes, it freezes well. Once completely cooled, wrap the loaf (or individual slices) tightly and freeze for up to two months. Thaw at room temperature or pop a slice in the toaster for a quick warm-up.
Can I swap the cranberries or walnuts for something else?
Absolutely. Raisins, sultanas or chopped dried apricots all work well in place of the cranberries, and pecans or omitting the nuts entirely both work fine if you have allergies to consider at home.
How should I store it?
Keep the bread in an airtight container or wrapped in foil at room temperature, and it should stay fresh for a few days. It also keeps a little longer stored in the fridge.
Is this bread very sweet?
No — that’s the point of this version. With just 75g of sugar plus a little honey across the whole loaf, it’s noticeably less sweet than a typical fruit loaf, though the dried fruit adds natural sweetness throughout.
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Save This for Later
Baking with the kids or building up a folder of go-to lunchbox recipes? Bookmark this page or pin the recipe so it’s easy to find next time you’re planning the week’s snacks.
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