Pumpkin-Apple Cranberry Bread

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Credit: Vince Blancato, ACF Tampa Bay Culinary Association Inc.


2 Granny Smith apples
¾ cup vegetable oil
2½ cups sugar
4 eggs
1 15-ounce can, pumpkin
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
1 cup dried cranberries


1. Wash, peel, core, and chop apples.

2. In a large mixing bowl, beat oil, sugar, eggs and pumpkin until well blended.

3. Sift flour, baking soda, cinnamon, cloves, ginger, and salt into a separate bowl or onto a sheet of foil. Stir into pumpkin mixture.

4. Stir in apples and cranberries.

5. Pour into a greased or sprayed 9"×5" loaf pan.

6. Bake at 350°F for 45 minutes or until a toothpick inserted center comes out clean.

7. Cool on rack before removing from pan and slicing.


24 1-slice servings


Bread/Pastry, Breakfast, Chef & Child

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Association of Nutrition & Foodservice Professionals