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Cranberry Pumpkin Banana Bread

Cranberry Pumpkin Banana Bread

Name: Cranberry Pumpkin Banana Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 9x5-inch loaf
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

Rating: 4.68 stars

31 Ratings
26 Reviews
8 Photos

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

By Jenny

Recipe Summary

prep:

20 mins

cook:

1 hr

total:

1 hr 20 mins

Servings:

Yield:

1 9x5-inch loaf

Nutrition Info

Directions

Step 1

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

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Step 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.
Step 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.

Partner Tip

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

Nutrition Facts

Per Serving:

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

Reviews (26)

Most helpful positive review

Jenny

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

Helpful

(32)

Most helpful critical review

marlamama

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

Helpful

(4)

31 Ratings

5 star values: 24
4 star values: 4
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jenny

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

Helpful

(32)

Aubrey Iacobelli

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

Helpful

(30)

DUSA1234

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

Helpful

(21)

barbaraC

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

Helpful

(18)

Sarah Dipity

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

Helpful

(14)

Catherine Casto

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

Helpful

(14)

lucy

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

Helpful

(13)

Maddie

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

Helpful

(12)

jbutler113

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

Helpful

(11)

marlamama

11/22/2012

Helpful

(4)

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All Reviews for Cranberry Pumpkin Banana Bread

- of Reviews

Nutritional Information

Cranberry Pumpkin Banana Bread

Servings Per Recipe: 12
Calories: 175.2

% Daily Value *

protein: 5 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 6 %

sugars:

fat: 3 %

saturated fat: 4 %

cholesterol: 6 %

vitamin a iu: 65 %

niacin equivalents: 12 %

vitamin b6: 4 %

vitamin c: 3 %

folate: 9 %

calcium: 3 %

iron: 7 %

magnesium: 5 %

potassium: 4 %

sodium: 16 %

thiamin: 14 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Cranberry Pumpkin Banana Bread

1 of 26

All Reviews

Jenny

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.

Helpful

(32)

Aubrey Iacobelli

12/29/2009

Helpful

(30)

DUSA1234

08/31/2010

Helpful

(21)

barbaraC

11/29/2010

Helpful

(18)

Sarah Dipity

12/18/2009

Helpful

(14)

Catherine Casto

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.

Helpful

(14)

lucy

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.

Helpful

(13)

Maddie