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|Cranberry Pumpkin Banana Bread|
“Good way to use up some of your left over pumpkin and cranberries from the holidays!”
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon butter, softened
- 1 cup packed brown sugar
- 1 cup solid pack pumpkin puree
- 1/2 cup whole cranberry sauce
- 1 egg
- 1 banana, mashed
|Prep : 20M||Cook : 12M||Ready in : 1H20M|
- 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.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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