Pumpkin Banana Cranberry Bread


  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cube butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup sugar
  • 3 tablespoons maple syrup
  • 2 small ripe bananas, mashed
  • 1 small can pumpkin
  • 4 tablespoons buttermilk
  • 1 cup raw cranberries


Mix together dry ingredients in a bowl and set aside. In a large bowl, blend together eggs, vanilla, butter, sugars and maple syrup. Incorporate the dry ingredients and then mix in banana, pumpkin and buttermilk. Fold in cranberries.

Pour mixture into bread pans sprinkled with oil and flour.

Bake at 350 degrees F for 40 to 45 minutes, or until toothpick comes out clean.

Serve warm with coffee, cider or port.

Recipe reprinted by permission of Teri Hatcher. All rights reserved.

RecID 7010

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