Cranberry Pumpkin Banana Bread Food

CRANBERRY PUMPKIN BANANA BREAD

Steps:

• Preheat the oven to 350°F and line two 9x5 loaf pans with parchment paper, then coat with nonstick spray. Set aside
• In the large bowl of a stand mixer, combine eggs, brown sugar, coconut oil, butter and vanilla, and beat on medium speed until well combined.
• In another large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt.
• Add dry ingredients to the bowl of wet ingredients and mix on low speed until mostly combined. Add pumpkin and bananas and mix until well combined.
• Add cranberries and stir until just combined.
• Divide the batter evenly between the two prepared loaf pans and bake for 45 minutes (or until the tops have started to brown) and then cover with foil and bake an additional 10 minutes (or until a toothpick or skewer inserted into the center comes out with only a moist crumb).
• Let cool completely in pans, then remove, slice and serve. Enjoy!

PUMPKIN CRANBERRY BANANA BREAD RECIPE

Steps:

• Preheat oven to 350 degrees and grease and flour two cake loaf pans.
• In large bowl, stir the mashed banana, eggs, oil, pumpkin, honey and sugar.
• Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon.
• Stir it into the banana mixture, then fold in the raisins and walnuts.
• Pour into prepared loaf pans and bake for about 45 minutes or until a toothpick inserted in the centre of the loaf comes out clean. Cool loaves in the pans for about 10 minutes before removing.

CRANBERRY PUMPKIN BANANA BREAD

Steps:

• 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 9x5-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.

CRANBERRY-ORANGE PUMPKIN-SPICE BANANA BREAD

Steps:

• 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.
• 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.
• Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
• 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.

CRANBERRY BANANA BREAD

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas. Combine the flour, cracker crumbs, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Fold in walnuts and cranberries. Pour into a greased 8x4-in. loaf pan., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CRANBERRY-ORANGE PUMPKIN-SPICE BANANA BREAD

Steps:

• For the banana bread
• Preheat oven to 350°. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.
• 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. Bake 1 hour to 1 hour 10 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
• **Pumpkin pie spice is sold in jars in the supermarket. You can create your own by combining 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground nutmeg or allspice and 1/4 tsp. ground cloves.
• For the orange glaze
• 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.

CRANBERRY PUMPKIN BREAD

Steps:

• In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts., Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

LIBBY'S PUMPKIN CRANBERRY BREAD

Steps:

• Preheat oven to 350°F
• Grease and flour two 9 x 5 inch loaf pans.
• Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
• Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended.
• Add pumpkin mixture to flour mixture; stir just until moistened.
• Fold in cranberries.
• Spoon batter into prepared loaf pans.
• Bake for 60 to 65 minutes or until wooden pic inserted in center comes out clean.
• Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

PUMPKIN BANANA BREAD

Steps:

• Preheat an oven to 350 degrees F. Line two 9 by 5-inch loaf pans with parchment paper, leaving a 2-inch overhang on the longer sides, then spray with nonstick cooking spray.
• Whisk together the flour, baking soda, pumpkin pie spice, baking powder and salt in a medium bowl until combined. Mash the bananas in a large bowl with a potato masher or fork until smooth, then whisk in the eggs, sugar, pumpkin puree, oil, sour cream and vanilla until smooth and combined. Add the flour mixture to the banana mixture, then stir the batter together with a rubber spatula until just combined (it's ok if there are a couple small lumps).
• Divide the batter evenly between the two prepared loaf pans, smoothing out the top with a spatula. Top each loaf with 3 tablespoons of pepitas. Bake in the center of the oven until a toothpick inserted in the center of each loaf comes out clean and each loaf reaches an internal temperature of 200 to 205 degrees F, 60 to 75 minutes.
• Let cool in the pans for 15 minutes, then use the parchment paper overhang to remove each loaf from the pan. Let cool completely on a wire rack, about 1 1/2 hours.

PUMPKIN BANANA CRANBERRY BREAD

Steps:

• Preheat oven to 350.
• Grease 2 loaf pans.
• In a large bowl stir together mashed bananas, pumpkin, applesauce, eggs, and vanilla until fully combined.
• In a medium bowl combine flour, splenda, baking powder, baking soda cinnamon, ginger, allspice, flax and salt.
• Add flour mixture to wet ingredients along with cranberries and stir just until combined.
• Pour into loaf pans.
• Bake 70-80 minutes until well browned.