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Cranberry Pumpkin Banana Bread

Cranberry Pumpkin Banana Bread


"Good way to use up some of your left over pumpkin and cranberries from the holidays!"
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1 h 20 m servings 175 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 24
  1. 29 Ratings

Most helpful positive review

This is a very easy recipe and a great way to use up 1/2 cans of pumpkin and cranberry sauce. Very low fat compared to other quick bread recipes. Great for the holidays.

Most helpful critical review

Here is my issue- It was soooo moist that it didn't cook the entire way. I had made 4 loaves (I did one batch at a time) and I gave one to a family friend and it was not baked all the way thro...

Most helpful
Most positive
Least positive

This is a very easy recipe and a great way to use up 1/2 cans of pumpkin and cranberry sauce. Very low fat compared to other quick bread recipes. Great for the holidays.

First off Jenny, this was a FABULOUS idea to combine such wonderful flavors. 4 stars however because of the changes I made to suit my personal preferences, since the cake lacked that WOW! featu...

Yum! My husband and two year old LOVED them! My son begged for more even after eating two. I added an entire can of pumpkin and a full can of whole cranberry sauce and then only doubled the res...

Extravagantly moist, with the perfect about of moisture. This will be my new family recipe that will replace my pumpkin bread recipe of the past. Less than 1/2 the calories and far fewer carbs...

I have made this several times in the past month. We love it! I did adjust the baking time to 50 minutes and added chopped walnuts. We are taking two loaves to thanksgiving dinner. It is ver...

The submitter, Jenny, is my sister and she brought this to Thanksgiving. It was a hit! It was moist and delicious and nobody (including me) knew is was lowfat and chock full of healthy ingredi...

I have been baking for over 20 years and this is one of the best "bread" recipes I have encountered. It is moist and was a hit with my family and friends when I served it at our weekly coffee cl...

I really like spice and doubled the recipe in some places, added some things, and may have even tripled it in others. I used 2 1/2 cups whole wheat and 1 cup oats. I also added a teaspoon or s...

This was delicious! I made it for my family and they loved it! I had seconds myself, it was so good. I will definitely make it again in the near future. I don't think the recipe needs any adjust...

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