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My review
Cranberry Pumpkin Banana Bread
Jenny
"Good way to use up some of your left over pumpkin and cranberries from the holidays!"
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Ingredients
1 h 20 m servings 175 calsOriginal recipe yields 12 servings (1 9x5-inch loaf)
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Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 350 degrees F (175 degrees C). Sift flour, baking soda, salt, cinnamon, and nutmeg into a large bowl.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 175 calories; 1.7 g fat; 38.5 g carbohydrates; 2.5 g protein; 18 mg cholesterol; 396 mg sodium. Full nutrition
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Reviews
Read all reviews 2631 Ratings
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Most helpful positive review
12/28/2009
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! featu...
Most helpful critical review
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 thro...
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12/28/2009
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! featu...
12/17/2009
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.
8/30/2010
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 res...
11/25/2010
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...
11/23/2010
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 ver...
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 ingredi...
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 cl...
9/8/2011
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 s...
11/26/2010
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 adjust...