Cranberry Pumpkin Banana Bread recipe

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Ingredients

1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon butter, softened
1 cup packed brown sugar
1 cup solid pack pumpkin puree
½ cup whole cranberry sauce
1 egg
1 banana, mashed

Nutrition Info

175.2 calories
carbohydrate: 38.5 g
cholesterol: 18 mg
fat: 1.7 g
fiber: 1.5 g
protein: 2.5 g
saturatedFat: 0.8 g
servingSize: -
sodium: 395.7 mg
sugar: 24.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9x5-inch loaf

Recipe Note

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

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