Cranberry Pumpkin Banana Bread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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Good way to use up some of your left over pumpkin and cranberries from the holidays! 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 |
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 9x5-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.
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