Cranberry Pumpkin Banana Bread

4.6

(32)

27 Reviews

9 Photos

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

Submitted by Jenny

Published on March 5, 2020

9

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Servings:

12

Yield:

1 9x5-inch loaf

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

175	Calories
2g	Fat
39g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 175
% Daily Value *
Total Fat 2g	2%
Saturated Fat 1g	4%
Cholesterol 18mg	6%
Sodium 396mg	17%
Total Carbohydrate 39g	14%
Dietary Fiber 2g	5%
Total Sugars 24g
Protein 3g	5%
Vitamin C 2mg	2%
Calcium 29mg	2%
Iron 1mg	7%
Potassium 129mg	3%

* 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.

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