Cranapana Bread

Cranapana Bread

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"Cranberries, apples and bananas make for a moist, flavorful quick bread. Great for breakfast or dessert!"
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Ingredients

1 h 25 m servings 215 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a medium bowl, stir together the flour and sugar. Add the oil, milk and eggs, mix until well blended. Stir in the cranberries, banana and apple, mix until fruit is evenly distributed. Pour into the prepared pan.
  3. Bake for 1 hour in the preheated oven, until a toothpick or knife inserted, comes out clean.

Reviews

36
  1. 37 Ratings

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Most helpful positive review

This recipe has been underrated. If you read the recipe carefully and FOLLOW THE DIRECTIONS it will turn out perfectly. You do have to allow for oven differences. My oven is pretty close to perf...

Most helpful critical review

I thought this was very dry even though I used an extra banana. I won't be making it again.

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This recipe has been underrated. If you read the recipe carefully and FOLLOW THE DIRECTIONS it will turn out perfectly. You do have to allow for oven differences. My oven is pretty close to perf...

Took 65 minutes in my oven, but this bread turned out perfectly. RECIPE CALLS FOR SELF-RISING FLOUR- please pay attention before under-rating a recipe. If you don't have self-rising flour, whi...

I thought this was very dry even though I used an extra banana. I won't be making it again.

The bread would not cook for me. I doubled the time just about, and it was still gooey in the center. Aside from still being raw, it was very dense. I was disappointed that I had to throw everyt...

My family loved it, this is very good. I added about half a cup of chocolate chips to give it more a dessert appeal for the kids - turned out great! Very tasty and moist.

Meh. I loved the name, so I just had to make it. The texture is nice and moist. No problem with its rising, and no problem baking it through in 60 minutes. Not dense at all, relatively light/air...

Since several people said they could not get the bread done, I decided to bake them in a muffin tin and they turned out beautifully! I sprayed the pan generously with Baker's Joy and baked them...

This bread turned out perfect, a firm dense packed with flavor treat. I did have to cook it an extra 10 minutes but that could have been my stove. Don't understand all the negative reviews.

Excellent. All you have to do is either use self-rising flour or look on allrecipes.com for the substitute ... duh! Living in one of the top cranberry producing states, I had to try out the re...

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