This super moist holiday loaf will help you ring in the fall and holiday season with warm pumpkin spice and seasonal cranberry! Bake one for snacks and breakfast at home, but remember that mini loaves make great holiday gifts for co-workers!

Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
14
Yield:
14 servings
Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Orange Glaze:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.

    Advertisement
  • Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients except Glaze until blended. Spoon into prepared pan.

  • Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.

  • To make Glaze, combine confectioners sugar, melted Spread, vanilla, orange peel and 3 to 4 teaspoons warm water in small bowl. Drizzle over cooled banana bread.

Notes:

*Pumpkin pie spice is sold in jars in the supermarket. You can create your own by combining 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground nutmeg or allspice and 1/4 tsp. ground cloves.

Nutrition Facts

314 calories; protein 3.1g 6% DV; carbohydrates 52.9g 17% DV; fat 10.9g 17% DV; cholesterol 26.6mg 9% DV; sodium 256.4mg 10% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/03/2015
I made muffins instead of a loaf and ended up with 12 delicious muffins baked at 350ºF for about 23 minutes. I did add a splash of OJ to the batter and replaced some of the water in the glaze with OJ which boosted the orange flavor and resulted in a really nice glaze. The muffins were plenty moist firm but not dense and had layer upon layer of interesting flavors. A couple of comments on the instructions for a novice baker. Be sure your sticks of spread are at room temperature for ease of mixing/creaming. I d also recommend adding the cranberries & orange peel to the banana mixture then mix all of your dry ingredients together before adding to the banana mixture to be sure you get good distribution of ingredients in the batter. These muffins made me think of Fall and the upcoming Holidays. Would make again. Read More
(12)
14 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/03/2015
I made muffins instead of a loaf and ended up with 12 delicious muffins baked at 350ºF for about 23 minutes. I did add a splash of OJ to the batter and replaced some of the water in the glaze with OJ which boosted the orange flavor and resulted in a really nice glaze. The muffins were plenty moist firm but not dense and had layer upon layer of interesting flavors. A couple of comments on the instructions for a novice baker. Be sure your sticks of spread are at room temperature for ease of mixing/creaming. I d also recommend adding the cranberries & orange peel to the banana mixture then mix all of your dry ingredients together before adding to the banana mixture to be sure you get good distribution of ingredients in the batter. These muffins made me think of Fall and the upcoming Holidays. Would make again. Read More
(12)
Rating: 5 stars
10/07/2015
I did make some changes (dreaded words I know). I substituted 1/2 cup of wheat flour and used only 1 1/2 cup of white. I used 2 sticks of butter not the butter spread. Other ingredients I followed the instructions but I would recommend rehydrating the dried cranberries in boiling water for 5 minutes and then draining. Also cream your butter eggs and vanilla in a large bowl combine dry ingredients in a small bowl. I alternated dry ingredients and mashed bananas into the sugar mixture then added cranberries and zest last. I have not tried the orange glaze but it sounds yummy! Labor intensive yes but this bread smells DELICIOUS baking and is very moist and tasty. Worth a try! Great Fall bread. Read More
(11)
Rating: 5 stars
11/04/2015
I really enjoyed this bread! So many layers of flavor. I did soak my dried cranberries in boiling water for about 5 minutes drained and then folded them in at the end. I also used OJ in place of the water in the glaze. The glaze really adds a lot of flavor so I would not recommend skipping it! Read More
(6)
Advertisement
Rating: 5 stars
02/21/2017
Didn't make any changes to the recipe absolutely loved it! Read More
(1)
Rating: 5 stars
11/12/2015
This is definitely a keeper! My family loved it! Will keep making for the holidays. I just added a little lemon extract on the batter and on the glaze. Read More
(1)
Rating: 4 stars
12/12/2015
Really nice. Made 8 mini loaves. I used melted butter rather than margarine. Read More
(1)
Advertisement
Rating: 4 stars
11/22/2015
I like all the flavors that were used in the bread but together they seemed a little off to me. I think for me that the pumpkin pie spice seemed to fight the flavor of the bananas. My husband liked it but did say he preferred my regular banana bread. That being said the bread was perfectly moist and cooked in the exact time the recipe stated. I did add orange juice instead of water to the glaze and thought it gave it a nice orange flavor. Read More
(1)
Rating: 4 stars
10/07/2017
Its not sweet enough for me. The second time i added an extra 1 cup of white sugar 1/2 cup of chocolate chips and it was way better. I also doubled on the pumpkin spice. Read More
(1)
Rating: 5 stars
11/17/2015
I used some of the juice from the orange in the glaze instead of the melted spread resulting in a great orange glaze! Read More
(1)