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Cranberry Pumpkin Banana Bread

Cranberry Pumpkin Banana Bread

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Jenny

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

Ingredients {{adjustedServings}} servings

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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:
  • 20 mg
  • 7%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  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

Jenny
28
1/7/2010

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.

Aubrey Iacobelli
25
12/29/2009

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! feature to my tastebuds. I added 1 tsp each of dried orange peel, nutmeg, and ground cloves as well as 1/2 tsp. ginger, and an extra 1/2 tsp. of cinnamon. Also, I'm a firm believer that if you decide to leave your diet for a bit and indulge, the indulgence better be over-the-top-worthy, so I added an extra 1/4 cup white sugar, and 1/4 cup pumpkin spice coffee creamer to the batter. Half-&-half would work just as well, but this added some great flavors. To finish I had some leftover cranberry sauce in my can, so after I poured half the batter in the pan, I spooned about 3-4 tablespoons cranberry sauce on top, then poured the rest of the batter on. VERY moist, and it looked rather pretty. :) Thanks for giving me the perfect base to work off of, Jenny!

barbaraC
16
11/29/2010

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 for my diabetic needs. Family raved & begged me to make another one!