Cranberry Pumpkin Banana Bread

          

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

Original recipe makes 1 9×5-inch loaf

Ingredients

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
 
1 tablespoon butter, softened
1 cup packed brown sugar
1 cup solid pack pumpkin puree
1/2 cup whole cranberry sauce
1 egg
1 banana, mashed

  • PREP

    20 mins

  • COOK

    1 hr

  • READY IN

    1 hr 20 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Sift flour, baking soda, salt, cinnamon, and nutmeg into a large bowl.
  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 9×5-inch loaf pan.
  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.

Nutrition

Calories: 175 kcal
Carbohydrates: 38.5 g
Cholesterol: 20 mg
Fat: 1.7 g
Fiber: 1.5 g
Protein: 2.5 g
Sodium: 396 mg

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