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
Directions
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 9×5-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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 175 | |
% Daily Value * | |
Total Fat2g | 2% |
Saturated Fat1g | 4% |
Cholesterol18mg | 6% |
Sodium396mg | 17% |
Total Carbohydrate39g | 14% |
Dietary Fiber2g | 5% |
Total Sugars24g | |
Protein3g | |
Vitamin C2mg | 10% |
Calcium29mg | 2% |
Iron1mg | 7% |
Potassium129mg | 3% |
*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.
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