Cranberry Pumpkin Banana Bread

Cranberry Pumpkin Banana Bread

21 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Recipe by  Jenny

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

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Adjust Servings

Original recipe yields 1 9x5-inch loaf



  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 (21)

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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.

Aubrey Iacobelli

Aubrey Iacobelli

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!



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!

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Amount Per Serving (12 total)

  • Calories
  • 175 cal
  • 9%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 38.5 g
  • 12%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 396 mg
  • 16%

Based on a 2,000 calorie diet



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Pumpkin Cranberry Bread


next recipe:

Cranberry Pumpkin Chip Bread