"Good way to use up some of your left over pumpkin and cranberries from the holidays!" — Jenny
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1 1/2 cups
1 1/4 teaspoons
packed brown sugar
solid pack pumpkin puree
whole cranberry sauce
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.
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 through. I had even used a toothpick. I checked it at an hour and it was nowhere near finished, so I kept it in the over longer and kept checking on it. After 1 hour and 45 mins, FINALLY a toothpick came out clean. But apparently that didn't even make a difference. The bottom part was soo moist. Needed more flour/dry ingredients I believe. I will try it again with more flour and see how it goes. Other than that, it tastes good! I just didn't want to make anyone sick. Has anyone else had this problem?
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! feature to my tastebuds. I added 1 tsp each of dried orange peel, nutmeg, and ground cloves as well as 1/2 tsp. ginger, and an extra 1/2 tsp. of cinnamon. Also, I'm a firm believer that if you decide to leave your diet for a bit and indulge, the indulgence better be over-the-top-worthy, so I added an extra 1/4 cup white sugar, and 1/4 cup pumpkin spice coffee creamer to the batter. Half-&-half would work just as well, but this added some great flavors. To finish I had some leftover cranberry sauce in my can, so after I poured half the batter in the pan, I spooned about 3-4 tablespoons cranberry sauce on top, then poured the rest of the batter on. VERY moist, and it looked rather pretty. :) Thanks for giving me the perfect base to work off of, Jenny!
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 for my diabetic needs. Family raved & begged me to make another one!
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 very moist.
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 rest of the recipe (2 eggs, 2 bananas, 2 cups of light brown sugar, 2 1/2 teasps of baking soda, etc.). I added a little bit more cinnamon, nutmeg, and then some pumpkin pie spice. Regarding the 3 cups of flour, I made one of those cups of flour whole wheat. Essentially doubling the recipe led to a full 9 X 5 loaf pan and about 10 muffins. I put the muffins in for about 20-25 minutes and the loaf in for a little over an hour (until the toothpicks were clean). DELICIOUS.
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 ingredients! YUM!! :)
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 clatch.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Pumpkin Banana Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 15
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