This deliciously moist quick bread has all of your favorite Fall flavors including cranberry, pumpkin and apple.
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What could be better than adding all of those fabulous Fall flavors into one quick bread? T
his dessert made with yellow cake mix, pumpkin puree, dried cranberries and shredded apples is so moist and delicious.
You can serve this quick bread for breakfast or as a snack. Either way you'll be coming back for more in no time!
This bread is made in a loaf pan, yields 12 slices and can be ready in less than one hour.
With it's rich orange color, this bread is the epitome of Fall and a must try recipe on your baking list!
Equipment
- Apple Corer
- Vegetable Peeler
- Box Grater
- Large Mixing Bowl
- Measuring Cups and Spoon Set
- Wooden Spoon or Rubber Spatula
- 9x5 Nonstick Loaf Pan
- Cooling Rack
Ingredients Needed
For this recipe you'll need the following ingredients:
Boxed Yellow Cake Mix: I used Betty Crocker Super Moist Yellow Cake Mix, but any brand will work.
Pure Pumpkin Puree
Dried Cranberries
Shredded Apple: I used Pink Lady apples, but you can use McIntosh or Honeycrisp. To shred the apples, peel and core them; then grate the apple flesh against a box grater.
Ground Cinnamon
Ground Nutmeg
Cooking Spray
How do you make Cranberry, Pumpkin and Apple Quick Bread?
Preheat oven to 350 degrees F; then coat a 9x5 loaf pan with cooking spray. In a large bowl, mix cake mix, pumpkin puree, shredded apples, cranberries and spices until smooth.
Spoon the batter into the loaf pan, place in the middle oven rack; then back 45-50 minutes or until a toothpick comes out clean when inserted into the middle of the bread.
Remove the pan from the oven, allow to cool for 10 minutes; then transfer the bread out of the pan and onto a cooling rack to finish cooling completely. Once cooled, slice into 12 pieces.
Storage
Store this Cranberry, Pumpkin and Apple Quick Bread at room temperature in a cool, dry place for up to three days. After that, the bread will need to be stored in the freezer.
Once it's cooled, you can store the quick bread whole or in slices by wrapping it in foil; then sealing in a plastic resealable. The bread should stay fresh for up to 3 months.
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More Quick Bread Recipes
- Apple Raisin Walnut Loaf Bread
- Double Chocolate Banana Bread
- Chocolate Chip Zucchini Bread
- Cranberry Nut Bread
- Apple Cheddar Bread
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Cranberry, Pumpkin and Apple Quick Bread
Equipment
Ingredients
- 1- (15-ounce) box yellow cake mix
- 1- (15-ounce) can pure pumpkin puree
- 1 cup dried cranberries
- 1 cup shredded apples
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- cooking spray
Instructions
- Preheat oven to 350 degrees F; then coat a 9x5 loaf pan with cooking spray.
- In a large bowl, mix cake mix, pumpkin puree, shredded apples, cranberries and spices until smooth.
- Spoon the batter into the loaf pan, place in the middle oven rack; then back 45-50 minutes or until a toothpick comes out clean when inserted into the middle of the bread.
- Remove the pan from the oven, allow to cool for 10 minutes; then transfer the bread out of the pan and onto a cooling rack to finish cooling completely. Once cooled, slice into 12 pieces.
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