Fruity Pumpkin Bread
The perfect treat during the winter season. Pumpkin puree is mixed with flour, spices, butter, cranberry sauce, egg and mashed banana to create this deliciously moist bread. Serve thickly sliced for afternoon tea, a snack or dessert.
Ingredients
Serves: 12
- 200g plain flour
- 1 1/4 teaspoons bicarbonate of soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon softened unsalted butter
- 220g dark brown soft sugar
- 250g pumpkin puree
- 140g cranberry sauce
- 1 egg
- 1 banana, mashed
Method
Prep:20min ›
Cook:1hr ›
Extra time:2hr cooling ›
Ready in:3hr20min
- Preheat an oven to 180 C / Gas 4. Sieve flour, bicarbonate of soda, salt, cinnamon and nutmeg into a large bowl.
- Beat the butter, dark brown soft sugar, pumpkin puree, 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 23x13cm loaf tin.
- Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 1 hour. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.
Ingredients
Pumpkin puree can be purchased online.
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Reviews & ratings
Average global rating:
(31)
Reviews in English (26)
This is a very easy recipe and a great way to use up 1/2 cans of pumpkin and cranberry sauce. Very low fat compared to other quick bread recipes. Great for the holidays. - 17 Dec 2009 (Review from Allrecipes US | Canada)
First off Jenny, this was a FABULOUS idea to combine such wonderful flavors. 4 stars however because of the changes I made to suit my personal preferences, since the cake lacked that WOW! feature to my tastebuds. I added 1 tsp each of dried orange peel, nutmeg, and ground cloves as well as 1/2 tsp. ginger, and an extra 1/2 tsp. of cinnamon. Also, I'm a firm believer that if you decide to leave your diet for a bit and indulge, the indulgence better be over-the-top-worthy, so I added an extra 1/4 cup white sugar, and 1/4 cup pumpkin spice coffee creamer to the batter. Half-&-half would work just as well, but this added some great flavors. To finish I had some leftover cranberry sauce in my can, so after I poured half the batter in the pan, I spooned about 3-4 tablespoons cranberry sauce on top, then poured the rest of the batter on. VERY moist, and it looked rather pretty. Thanks for giving me the perfect base to work off of, Jenny! - 28 Dec 2009 (Review from Allrecipes US | Canada)
Yum! My husband and two year old LOVED them! My son begged for more even after eating two. I added an entire can of pumpkin and a full can of whole cranberry sauce and then only doubled the rest of the recipe (2 eggs, 2 bananas, 2 cups of light brown sugar, 2 1/2 teasps of baking soda, etc.). I added a little bit more cinnamon, nutmeg, and then some pumpkin pie spice. Regarding the 3 cups of flour, I made one of those cups of flour whole wheat. Essentially doubling the recipe led to a full 9 X 5 loaf pan and about 10 muffins. I put the muffins in for about 20-25 minutes and the loaf in for a little over an hour (until the toothpicks were clean). DELICIOUS. - 30 Aug 2010 (Review from Allrecipes US | Canada)