About this recipe: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.
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 banana, mashed
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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.