Best 2 Cranberry Pumpkin Banana Bread Recipes

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Indulge in the festive flavors of fall with our enticing Cranberry Pumpkin Banana Bread, a delectable treat that combines the tangy sweetness of cranberries, the comforting warmth of pumpkin, and the moist goodness of banana. This luscious bread is bursting with seasonal flavors and aromas, making it the perfect companion for cozy autumn afternoons or special holiday gatherings. With three variations – Classic, Streusel-Topped, and Chocolate Chip-Studded – this versatile recipe offers something for every taste preference, ensuring that every bite is a delightful experience.

Here are our top 2 tried and tested recipes!

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

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

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

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

Tips:

  • Use fresh or frozen cranberries. Fresh cranberries are best, but frozen cranberries will also work well. If using frozen cranberries, thaw them before using.
  • Don't overmix the batter. Overmixing the batter can make the bread tough.
  • Bake the bread until a toothpick inserted into the center comes out clean. This usually takes about 50-60 minutes.
  • Let the bread cool completely before slicing and serving. This will help the bread to hold its shape.

Conclusion:

This cranberry pumpkin banana bread is a delicious and festive fall treat. It's perfect for breakfast, brunch, or a snack. The bread is moist and flavorful, with a slightly sweet and tart taste. The cranberries and pumpkin add a pop of color and flavor, while the bananas add moisture and sweetness. This bread is sure to be a hit with your family and friends.

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