Pumpkin Cran-Apple Loaf

• 1 cup All-purpose Flour
• 3/4 cups Whole Wheat Flour
• 1/2 cups Oat Bran
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Salt
• 2 whole Eggs
• 1/2 cups Maple Syrup Or Honey
• 1-1/2 cup Pumpkin Puree
• 3/4 cups Buttermilk
• 2 Tablespoons Canola Oil
• 2 teaspoons Vanilla
• 1 whole Apple, Diced
• 1/3 cups Dried Cranberries

1. Preheat oven to 350F. Spray two 8x4 inch loaf pans with cooking spray and set aside. In a large bowl, combine flours, oat bran, baking powder, baking soda, cinnamon, nutmeg and salt. Mix well and set aside. In another bowl beat together eggs, maple syrup, pumpkin, buttermilk, oil and vanilla. Add to dry ingredients and mix until just moistened. Fold in apples and cranberries. Divide batter evenly between loaf pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then remove and let cool.

allpurpose, whole wheat flour, oat bran, baking powder, baking soda, cinnamon, nutmeg, salt, eggs, maple syrup, pumpkin puree, buttermilk, canola oil, vanilla, apple, cranberries

Taken from tastykitchen.com/recipes/breads/pumpkin-cran-apple-loaf/ (may not work)