Cranberry Pumpkin Banana Bread

Cranberry Pumpkin Banana Bread

22
Jenny 4

"Good way to use up some of your left over pumpkin and cranberries from the holidays!"

Ingredients

1 h 20 m {{adjustedServings}} servings 175 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Sift flour, baking soda, salt, cinnamon, and nutmeg into a large bowl.
  2. Beat the butter, brown sugar, pumpkin, cranberry sauce, egg, and banana with an electric mixer in a bowl until smooth. Gradually stir in the flour mixture, mixing until just combined. Pour batter into a 9x5-inch loaf pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews

22
  1. 27 Ratings

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This is a very easy recipe and a great way to use up 1/2 cans of pumpkin and cranberry sauce. Very low fat compared to other quick bread recipes. Great for the holidays.

First off Jenny, this was a FABULOUS idea to combine such wonderful flavors. 4 stars however because of the changes I made to suit my personal preferences, since the cake lacked that WOW! featu...

Extravagantly moist, with the perfect about of moisture. This will be my new family recipe that will replace my pumpkin bread recipe of the past. Less than 1/2 the calories and far fewer carbs...