Best 2 Cranberry Pumpkin Banana Bread Recipes

Kick-start your day with the delectable aroma of freshly baked Cranberry Pumpkin Banana Bread, a delightful treat that harmonizes the tangy sweetness of cranberries, the earthy warmth of pumpkin, and the comforting familiarity of bananas. This culinary endeavor is not merely a breakfast staple; it's a journey into a world of flavors, textures, and aromas that will transport you to a cozy kitchen filled with the laughter of loved ones and the promise of a sweet and wholesome experience. So, gather your ingredients, prepare your kitchen, and embark on this culinary adventure that will awaken your senses and fill your heart with joy.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY PUMPKIN BANANA BREAD

Cranberry Pumpkin Banana Bread image

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

Provided by Jenny

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

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

Steps:

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 : Calories 175.2 calories, Carbohydrate 38.5 g, Cholesterol 18 mg, Fat 1.7 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 395.7 mg, Sugar 24.2 g

CRANBERRY-ORANGE PUMPKIN-SPICE BANANA BREAD

Cranberry-Orange Pumpkin-Spice Banana Bread image

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!

Provided by I Can't Believe its Not Butter!

Categories Trusted Brands: Recipes and Tips I Can't Believe It's Not Butter!®

Time 1h25m

Yield 14

Number Of Ingredients 16

Ingredients

3 large ripe bananas, mashed
1 cup I Can't Believe It's Not Butter!® Spread
¾ cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup dried cranberries
1 tablespoon pumpkin pie spice*
1 teaspoon baking soda
1 teaspoon grated orange peel
1 teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups confectioners' sugar
1 tablespoon I Can't Believe It's Not Butter!® Spread, melted
1 teaspoon vanilla extract
1 teaspoon grated orange peel

Steps:

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.
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.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 52.9 g, Cholesterol 26.6 mg, Fat 10.9 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 2.8 g, Sodium 256.4 mg, Sugar 33.9 g

Tips:

Choose ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
Use fresh or frozen cranberries: If using fresh cranberries, rinse them well and pat them dry before using. If using frozen cranberries, thaw them completely before using.
Do not overmix the batter: Overmixing the batter will result in a tough, dense bread. Mix just until the ingredients are combined.
Bake the bread at a moderate temperature: Baking the bread at a moderate temperature (350°F) will help it to rise evenly and prevent it from overcooking.
Let the bread cool completely before slicing: Letting the bread cool completely before slicing will help it to set and prevent it from crumbling.

Conclusion:

Cranberry pumpkin banana bread is a delicious and moist quick bread that is perfect for breakfast, lunch, or a snack. It is also a great way to use up leftover cranberries and bananas. With its festive flavors, this bread is a perfect addition to any holiday table.