We had some company over the weekend. And I thought I'd make a little somethin' somethin' for breakfast. That's where this bread came in.
You see, I contemplated picking up a loaf of pumpkin chocolate chip bread at work for our special guests; however, my parents are...how should I say this...classy. Meaning they don't do chocolate for breakfast. Maybe traditional would be a better word...(But don't get me wrong. They know a good thing when they hear it. Afterall, it was my mom who ordered us all a warm piece of cinnamon bread pudding with whisky sauce on Friday night. Comfort food at its finest.)
Anywho, that classiness/traditionalness (new word?) actually worked in everyone's favor. As a result, I came up with this bread: a moist pumpkin loaf studded with red cranberries and cinnamon-sugar tossed apples. Autumn in your mouth, really.
Pumpkin Cranberry Apple Bread
1 1/2 cups all-purpose flour1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1/4 cup water1 cup pumpkin puree (about half of a 15-ounce can)
1 tablespoon sugar
1/4 teaspoon cinnamon
1 apple, peeled and chopped
1 cup fresh cranberries, roughly chopped
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt; set aside.
In a separate large bowl, whisk together eggs, 1 cup sugar, vegetable oil, water, and pumpkin puree until smooth. Gradually add in dry ingredients, whisking until just combined.
In small bowl combine cinnamon and sugar. Toss with chopped apples. Fold apples and cranberries into pumpkin mixture. Spread evenly into prepared 9x5-inch loaf pan.
Bake at 350 degrees for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely. Store in fridge for 3-4 days.
Adapted from Erin Cooks.