Pumpkin Banana Cranberry Bread
Embrace the cozy flavors of fall with this irresistible Pumpkin Banana Cranberry Bread! This moist and tender loaf combines the natural sweetness of ripe bananas and pumpkin puree with a delightful hint of warm spices like cinnamon and nutmeg. The addition of dried cranberries provides a burst of tartness in every bite, perfectly complementing the rich, buttery batter. Easy to prepare in just 15 minutes, this one-bowl wonder bakes to golden perfection in under an hour, making it the ultimate quick bread for breakfast, snacks, or dessert. Serve it plain, or take it up a notch with a schmear of butter or cream cheese. Perfect for the holiday season or any time you crave a comforting slice of homemade goodness, this recipe will quickly become a family favorite. Store leftovers (if you have any!) for up to 3 days to enjoy anytime.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 cup Unsalted butter, melted and slightly cooled
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 1 whole Large egg
- 1 cup Ripe banana, mashed
- 1 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 0.75 cup Dried cranberries
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Set aside.
In a separate bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
Add the egg to the wet mixture and mix until incorporated, followed by the mashed banana, pumpkin puree, and vanilla extract. Stir until smooth.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Fold in the dried cranberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.
Serve as is, or spread with butter or cream cheese for an extra treat. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 3057 mg | 133% | |
| Total Carbohydrate | 541.7 g | 197% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 307.5 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 239 mg | 18% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1829 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
