Cranapana Bread

Cranapana Bread

30 Reviews 5 Pics
  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Ruth T. Rogers
Recipe by  Ruth T. Rogers

“Cranberries, apples and bananas make for a moist, flavorful quick bread. Great for breakfast or dessert!”

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Adjust Servings

Original recipe yields 1 9x5-inch loaf



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a medium bowl, stir together the flour and sugar. Add the oil, milk and eggs, mix until well blended. Stir in the cranberries, banana and apple, mix until fruit is evenly distributed. Pour into the prepared pan.
  3. Bake for 1 hour in the preheated oven, until a toothpick or knife inserted, comes out clean.

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Reviews (30)

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This recipe has been underrated. If you read the recipe carefully and FOLLOW THE DIRECTIONS it will turn out perfectly. You do have to allow for oven differences. My oven is pretty close to perfectly calibrated, but even then, it varies by 10-20 degrees during a baking cycle. Buy an oven thermometer and resist the urge to open the door repeatedly (this drops the temp up to 25 degrees each time.) I followed this recipe to the letter. I checked the bread at 50 minutes and promptly gave it the remaining 10 minutes the recipe called for. At that check, I decided to give it 4 more minutes (total bake time 64 minutes). I let it sit for 10 minutes before removing it from the pan and cooling completely on a rack. The resulting bread is delicious, moist, and fruity. I didn't feel that cinnamon or other spices were necessary with three different types of fruit. The fruit is one variable that could affect the outcome. The recipe calls for 1 apple and 1 banana. Go for medium sized fruit here, and use fresh or frozen cranberries, not dried. And for Heaven's sake USE SELF-RISING FLOUR. I was amazed reading other reviews that people used regular flour, then rated the recipe one star because it didn't rise. I will definitely be making this again, and I hope that others won't be afraid to try it due to a few negative reviews. Thanks for a great recipe!

moxie & mirth

moxie & mirth

Took 65 minutes in my oven, but this bread turned out perfectly. RECIPE CALLS FOR SELF-RISING FLOUR- please pay attention before under-rating a recipe. If you don't have self-rising flour, which I never do... use 1 1/2 tsp baking powder and 1/3 tsp salt PER CUP of flour called for. Voila! Instant self-rising flour. Because of the mixed reviews, I made this recipe exactly as written (except using half whole-wheat and half all-purpose, because that's just what I do). So I can tell you for sure, there is nothing wrong with this recipe. At all. The time is fine, the ingredients are right on, the texture of the finished product is good... I even posted a photo as proof. It's a muffin-y kind of bread, like banana bread is. Sweet and tart and great with a schmear of cream cheese. PS - someone suggested adding spices, and although I didn't, I might next time, just for a change. But really, it's fine as it is - a sweet fruity bread.



I thought this was very dry even though I used an extra banana. I won't be making it again.

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Amount Per Serving (12 total)

  • Calories
  • 215 cal
  • 11%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 41.7 g
  • 13%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 349 mg
  • 14%

Based on a 2,000 calorie diet



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Blueberry Lemon Bread


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Favorite Banana Blueberry Quick Bread