Preheat your oven to 175°C (350°F) and grease your loaf pan to prevent sticking.
In a large bowl, whisk together the flour, baking soda, and baking powder until evenly combined. This creates a light, airy base for your batter.
In a separate bowl, cream the softened butter and brown sugar together using a spatula or mixer until the mixture is pale, fluffy, and fragrant—about 2-3 minutes. This gives the batter richness and a tender crumb.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. The batter should become smooth and slightly thickened, releasing a sweet aroma.
Stir in the vanilla extract, which will add a warm, inviting scent and deepen the flavor of the bread.
Peel, core, and chop the apples into small chunks. Toss them with a tablespoon of flour to help distribute evenly and prevent sinking during baking.
Gently fold the chopped apples into the batter, followed by the rinsed cranberries. Be careful not to overmix; fold until just combined, so the berries stay intact and vibrant.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface. Place it in the oven and bake for about 50 to 60 minutes.
Check for doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs. The top should be golden and bubbling slightly around the edges.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely, which helps set the crumb and makes slicing easier.
Once cooled, slice the bread and enjoy its warm, tender texture with bursts of tart cranberries and sweet apple bites. Serve plain or with a smear of butter for an extra treat.
