Pumpkin Banana Cranberry Bread |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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A plethora of yummy goodies packed in this awesome bread! The original was a recipezaar recipe that i tweaked and added to and doctored so much that to review it as it was written would be wrong since it's a whole nother recipe now. Ingredients:
3 bananas, over-ripe |
1 (15 ounce) can libby's canned pumpkin |
1/4 cup unsweetened applesauce |
2 eggs |
1 1/2 teaspoons vanilla |
3 cups flour |
2/3 cup splenda granular, sugar substitute |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 1/2 teaspoons cinnamon |
1 teaspoon ground ginger |
1 teaspoon ground allspice |
1/2 cup flax seed meal (bob's red mill) |
1 teaspoon salt |
1 cup frozen chopped cranberries |
Directions:
1. Preheat oven to 350.
2. Grease 2 loaf pans.
3. In a large bowl stir together mashed bananas, pumpkin, applesauce, eggs, and vanilla until fully combined.
4. In a medium bowl combine flour, splenda, baking powder, baking soda cinnamon, ginger, allspice, flax and salt.
5. Add flour mixture to wet ingredients along with cranberries and stir just until combined.
6. Pour into loaf pans.
7. Bake 70-80 minutes until well browned.
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