Cranberry Pumpkin Banana Bread

Good way to use up some of your left over pumpkin and cranberries from the holidays!

Step: 1

Preheat an oven to 350 degrees F (175 degrees C). Sift flour, baking soda, salt, cinnamon, and nutmeg into a large bowl.

Step: 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.

Step: 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.

Per Serving: 175 calories; protein 2.5g; carbohydrates 38.5g; fat 1.7g; cholesterol 18mg; sodium 395.7mg.

The best flavour of the flour can 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 dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers 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 clear it off the next day.