Cranberry-Banana Nut Bread Recipe

Name: Cranberry-Banana Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1/2 tsp. salt; 1/4 c. butter; 1 egg; 1 c. cranberries, coarsely chopped; 1 tsp. grated orange rind; 1 Tbsp. baking powder; 1/2 tsp. cinnamon; 1/2 c. sugar; 1/2 c. milk; 1 c. pecans, chopped; 1 c. mashed ripe bananas

Servings: persons

2 c. flour
1/2 tsp. salt
1/4 c. butter
1 egg
1 c. cranberries, coarsely chopped
1 tsp. grated orange rind
1 Tbsp. baking powder
1/2 tsp. cinnamon
1/2 c. sugar
1/2 c. milk
1 c. pecans, chopped
1 c. mashed ripe bananas

1
Heat oven to 350u00b0.
2
Grease a 9 x 5-inch loaf pan.
3
Sift flour, baking powder, salt and cinnamon into a medium bowl.
4
Cream butter and sugar until light and fluffy.
5
Beat in egg.
6
Add cranberries and orange rind.
7
Mix well.
8
Stir in milk and then banana.
9
Stir in dry ingredients and pecans just until blended. Pour into prepared pan. Bake until wooden toothpick inserted in center comes out clean, about 1 hour and 15 minutes.
10
Cool on wire rack for 5 minutes.
11
Invert on wire rack and cool completely. Wrap in foil or wax paper.
12
Let stand overnight before slicing. The bread slices and tastes best if made one day ahead.

1188

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. flour, 1/2 tsp. salt, 1/4 c. butter, 1 egg, and more.

Yes, Cranberry-Banana Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Banana Nut Bread

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