Cranberry Apple Pumpkin Bread

If you’ve been following along this past couple of months, you know that I love moist bread! I shared my Chocolate Dulce de Leche bread recipe to celebrate Hispanic Heritage month a few weeks ago and just before summer was over I had to get my lemon kick in with some Lemon Blueberry moist bread loaf!

So of course, to welcome fall I had to make some pumpkin puree if you haven’t made it yet, I highly recommend it. It’s super easy. I have a couple of recipes I share here on my blog for pumpkin puree from scratch, I have the crockpot version here or the stovetop or roasted version here.

We’ve been craving all things pumpkin this season so it’s time to bring out the pumpkin goodies!

Cranberry Apple Pumpkin Bread

adapted from Southern Living

-1 1/2 cups peeled and diced Granny Smith apples
-2 tablespoons butter, melted
-1/2 cup chopped dried cranberries
-1/2 cup firmly packed light brown sugar
-3 tablespoons all-purpose flour

-2 cups granulated sugar
-3/4 cups butter, softened
-4 large eggs
-1.5 cups of pumpkin puree (make your own recipe crockpot here or stove here)
-1 tablespoon vanilla extract
-3 cups all-purpose flour
-2 teaspoons baking powder
-3 teaspoons pumpkin pie spice
-1/2 teaspoon baking soda

Directions

Toss diced apples in 2 Tbsp. melted butter to coat in a medium bowl; add cranberries, brown sugar and 3 tbl flour, and toss until well blended.
Then take the second set of ingredients and beat granulated sugar and 3/4 cups butter at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and vanilla; beat just until blended.
Stir together 3 cups flour and next 3 ingredients. Gradually add flour mixture to butter mixture. Spoon half of batter into a greased loaf pans (I was able to make a normal size loaf and 2 mini sized loaves). Spoon apple mixture over batter, leaving a 1/2-inch border around outer edge. Spoon remaining batter over apple mixture.
Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack.