Cranberry Pumpkin Banana Bread Recipe

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Most Helpful Positive Review

Jan 07, 2010

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.

—Jenny

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Most Helpful Critical Review

Nov 22, 2012

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?

—marlamama

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21 Ratings

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Dec 29, 2009

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!

—Aubrey Iacobelli

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Nov 29, 2010

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!

—barbaraC

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Nov 24, 2010

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.

—Catherine

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Aug 31, 2010

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.

—DUSA1234

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Dec 18, 2009

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!! :)

—sarah

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Oct 29, 2011

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.

—lucy

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Nutrition

Calories
175 kcal
9%

Carbohydrates
38.5 g
12%

Cholesterol
20 mg
7%

Fat
1.7 g
3%

Fiber
1.5 g
6%

Protein
2.5 g
5%

Sodium
396 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Pumpkin Banana Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 175
Calories from Fat: 15

% Daily Value *
Total Fat 1.7g 3 %
Saturated Fat 0.8g 4 %
Cholesterol 20mg 7 %
Sodium 396mg 16 %
Potassium 129mg 4 %
Total Carbohydrates 38.5g 12 %
Dietary Fiber 1.5g 6 %
Protein 2.5g 5 %
Sugars 24.2g
Vitamin A 65 %
Vitamin C 3 %
Calcium 4 %
Iron 13 %
Thiamin 14 %
Niacin 12 %
Vitamin B6 4 %
Magnesium 5 %
Folate 20 %

* 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.