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

Jenny
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Sift flour, baking soda, salt, cinnamon, and nutmeg into a large bowl.

    Advertisement
  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

175.2 calories; 2.5 g protein; 38.5 g carbohydrates; 18 mg cholesterol; 395.7 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2010
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. Read More
(32)

Most helpful critical review

Rating: 3 stars
11/22/2012
Here is my issue- It was soooo moist that it didn't cook the entire way. I had made 4 loaves (I did one batch at a time) and I gave one to a family friend and it was not baked all the way through. I had even used a toothpick. I checked it at an hour and it was nowhere near finished so I kept it in the over longer and kept checking on it. After 1 hour and 45 mins FINALLY a toothpick came out clean. But apparently that didn't even make a difference. The bottom part was soo moist. Needed more flour/dry ingredients I believe. I will try it again with more flour and see how it goes. Other than that it tastes good! I just didn't want to make anyone sick. Has anyone else had this problem? Read More
(4)
31 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/07/2010
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. Read More
(32)
Rating: 4 stars
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! Read More
(30)
Rating: 4 stars
08/31/2010
Yum! My husband and two year old LOVED them! My son begged for more even after eating two. I added an entire can of pumpkin and a full can of whole cranberry sauce and then only doubled the rest of the recipe (2 eggs 2 bananas 2 cups of light brown sugar 2 1/2 teasps of baking soda etc.). I added a little bit more cinnamon nutmeg and then some pumpkin pie spice. Regarding the 3 cups of flour I made one of those cups of flour whole wheat. Essentially doubling the recipe led to a full 9 X 5 loaf pan and about 10 muffins. I put the muffins in for about 20-25 minutes and the loaf in for a little over an hour (until the toothpicks were clean). DELICIOUS. Read More
(21)
Advertisement
Rating: 5 stars
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! Read More
(18)
Rating: 5 stars
12/18/2009
The submitter Jenny is my sister and she brought this to Thanksgiving. It was a hit! It was moist and delicious and nobody (including me) knew is was lowfat and chock full of healthy ingredients! YUM!!:) Read More
(14)
Rating: 5 stars
11/24/2010
I have made this several times in the past month. We love it! I did adjust the baking time to 50 minutes and added chopped walnuts. We are taking two loaves to thanksgiving dinner. It is very moist. Read More
(14)
Advertisement
Rating: 5 stars
10/29/2011
I have been baking for over 20 years and this is one of the best "bread" recipes I have encountered. It is moist and was a hit with my family and friends when I served it at our weekly coffee clatch. Read More
(13)
Rating: 5 stars
09/08/2011
I really like spice and doubled the recipe in some places added some things and may have even tripled it in others. I used 2 1/2 cups whole wheat and 1 cup oats. I also added a teaspoon or so of ginger allspice and cloves. I added a tablespoon or so of molasses 30oz spiced pumpkin 1 teaspoon baking powder 1/4 cup honey 1/4 cup white sugar 1/4 cup brown sugar. I used a full can of whole berry cranberry sauce and 4 very ripe mashed bananas. It made 6 extra large muffins and 2 dozen smaller muffins. The extra large muffins took about 45 minutes and the smaller ones about 40 mins. I baked them simultaneously so this could account for longer than I would have expected cooking time. I tried one of the smaller ones warm and it was yummy. Haven't tried room temperature yet. I think my hubby will like them a lot and he will have one of the extra huge ones for breakfast. I'll be freezing some of these and taking some to a friends house this weekend. Read More
(12)
Rating: 5 stars
11/30/2010
This was delicious! I made it for my family and they loved it! I had seconds myself it was so good. I will definitely make it again in the near future. I don't think the recipe needs any adjustments its great how it is! Thanks for the recipe jenny! Read More
(11)
Rating: 3 stars
11/22/2012
Here is my issue- It was soooo moist that it didn't cook the entire way. I had made 4 loaves (I did one batch at a time) and I gave one to a family friend and it was not baked all the way through. I had even used a toothpick. I checked it at an hour and it was nowhere near finished so I kept it in the over longer and kept checking on it. After 1 hour and 45 mins FINALLY a toothpick came out clean. But apparently that didn't even make a difference. The bottom part was soo moist. Needed more flour/dry ingredients I believe. I will try it again with more flour and see how it goes. Other than that it tastes good! I just didn't want to make anyone sick. Has anyone else had this problem? Read More
(4)