Cranberry-Orange Pumpkin-Spice Banana Bread
This super moist holiday loaf will help you ring in the fall and holiday season with warm pumpkin spice and seasonal cranberry! Bake one for snacks and breakfast at home, but remember that mini loaves make great holiday gifts for co-workers!
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can’t Believe It’s Not Butter!® Spread; set aside.
Step: 2
Combine mashed banana, I Can’t Believe It’s Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients except Glaze until blended. Spoon into prepared pan.
Step: 3
Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
Step: 4
To make Glaze, combine confectioners sugar, melted Spread, vanilla, orange peel and 3 to 4 teaspoons warm water in small bowl. Drizzle over cooled banana bread.
NUTRITION FACT
Per Serving: 314 calories; protein 3.1g; carbohydrates 52.9g; fat 10.9g; cholesterol 26.6mg; sodium 256.4mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.
