Cranberry Pumpkin Banana Bread Recipes

CRANBERRY-ORANGE PUMPKIN-SPICE BANANA BREAD

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.

CRANBERRY PUMPKIN BANANA BREAD

Steps:

• Preheat the oven to 350°F and line two 9x5 loaf pans with parchment paper, then coat with nonstick spray. Set aside
• In the large bowl of a stand mixer, combine eggs, brown sugar, coconut oil, butter and vanilla, and beat on medium speed until well combined.
• In another large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt.
• Add dry ingredients to the bowl of wet ingredients and mix on low speed until mostly combined. Add pumpkin and bananas and mix until well combined.
• Add cranberries and stir until just combined.
• Divide the batter evenly between the two prepared loaf pans and bake for 45 minutes (or until the tops have started to brown) and then cover with foil and bake an additional 10 minutes (or until a toothpick or skewer inserted into the center comes out with only a moist crumb).
• Let cool completely in pans, then remove, slice and serve. Enjoy!

CRANBERRY PUMPKIN BANANA BREAD

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.

PUMPKIN CRANBERRY BANANA BREAD RECIPE

Steps:

• Preheat oven to 350 degrees and grease and flour two cake loaf pans.
• In large bowl, stir the mashed banana, eggs, oil, pumpkin, honey and sugar.
• Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon.
• Stir it into the banana mixture, then fold in the raisins and walnuts.
• Pour into prepared loaf pans and bake for about 45 minutes or until a toothpick inserted in the centre of the loaf comes out clean. Cool loaves in the pans for about 10 minutes before removing.

PUMPKIN CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
• In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
• Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
• Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)

CRANBERRY PUMPKIN BREAD

Steps:

• In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts., Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

CRANBERRY-ORANGE PUMPKIN-SPICE BANANA BREAD

Steps:

• For the banana bread
• Preheat oven to 350°. 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 1 hour to 1 hour 10 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
• **Pumpkin pie spice is sold in jars in the supermarket. You can create your own by combining 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground nutmeg or allspice and 1/4 tsp. ground cloves.
• For the orange glaze
• 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.

PUMPKIN BANANA CRANBERRY BREAD

Steps:

• Preheat oven to 350.
• Grease 2 loaf pans.
• In a large bowl stir together mashed bananas, pumpkin, applesauce, eggs, and vanilla until fully combined.
• In a medium bowl combine flour, splenda, baking powder, baking soda cinnamon, ginger, allspice, flax and salt.
• Add flour mixture to wet ingredients along with cranberries and stir just until combined.
• Pour into loaf pans.
• Bake 70-80 minutes until well browned.

PUMPKIN-CRANBERRY MUFFINS

Steps:

• Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
• In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.