Preheat your oven to 180°C (350°F) and grease a 9x5 inch loaf pan with butter or non-stick spray. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined. This creates an even base for your batter.
In a separate bowl, pour in the melted butter and add the brown sugar. Whisk until the mixture is smooth and slightly fluffy, releasing a sweet, caramel aroma.
Add the eggs one at a time to the butter and sugar mixture, whisking well after each addition. The batter will become glossy and slightly thick.
Stir in the vanilla extract and buttermilk, mixing gently until just combined. The batter should be smooth but not overmixed, keeping it tender.
Gently fold in the chopped apples and dried cranberries, distributing them evenly throughout the batter without overmixing to avoid breaking the fruit.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Optional: sprinkle a little extra cinnamon or sugar on top for a crunchy finish.
Bake in the preheated oven for 50-60 minutes, until the top is golden and a toothpick inserted into the center comes out clean. If the crust browns too quickly, tent with foil.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely, which helps prevent sogginess and keeps the crust crisp.
Once cooled, slice the bread with a serrated knife. The slices should reveal colorful fruit pockets and a tender crumb, with a fragrant aroma of cinnamon and baked apples.
Enjoy slices warm or at room temperature, perhaps with a pat of butter or a drizzle of honey for extra richness.
