1-Preheat your oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan to prevent the bread from sticking.

2-In a large bowl: whisk together 2/3 cup vegetable oil, 1 cup sugar, 2 eggs, and 2 teaspoons vanilla until well combined.

3-In a separate bowl: whisk together 1 3/4 cups flour, 1 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon cinnamon.

4-In a small bowl: toss 1 cup chopped apples and 1 cup halved fresh cranberries with 1/4 cup flour until the fruit is coated.

5-Add the dry ingredients: from step 3 to the wet ingredients from step 2. Stir until just barely combined to avoid overmixing.

6-Gently fold the flour-coated fruit mixture: into the batter until fully incorporated. The batter will be thick, which helps hold the moisture.

7-Spoon or scoop the thick batter: into the prepared loaf pan, spreading it evenly.

8-For the crumb topping: in a small bowl, combine 1/4 cup brown sugar, 1/4 cup flour, 1/2 teaspoon cinnamon, and 1/4 cup oats. Stir in 3 tablespoons melted butter until crumbly, then sprinkle evenly over the batter.

9-Bake: for 40-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.

10-Cool the bread: in the pan for 5 minutes, then carefully turn it out onto a wire rack to cool completely.

11-For the icing: in a small bowl, whisk 1 cup powdered sugar, 2-3 tablespoons milk (start with 2 and add more for desired consistency), and 1/2 teaspoon vanilla until smooth. Drizzle over the cooled bread before slicing.