Description
Good way to use up some of your left over pumpkin and cranberries from the holidays!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon butter, softened
- 1 cup packed brown sugar
- 1 cup solid pack pumpkin puree
- ½ cup whole cranberry sauce
- 1 egg
- 1 banana, mashed
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Sift flour
- baking soda
- salt
- cinnamon
- and nutmeg into a large bowl.
- 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 9×5-inch loaf pan.
- 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.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 12