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It's quick breads, and they freeze nicely if properly wrapped. This is a scrumptious recipe to make before the holidays and freeze for last-minute guests or gifts. Great!

Prep Time    : 25  mins
Bake Time    : 50 mins + cooling

Servings      : 1 loaf (12 slices)


·         1/3 cup shortening
·         2/3 cup sugar
·         2 large eggs
·         1 cup mashed ripe banana
·         1 teaspoon vanilla extract
·         1-3/4 cups all-purpose flour
·         2 teaspoons baking powder
·         1/2 teaspoon salt
·         1/4 teaspoon baking soda
·         1 cup whole-berry cranberry sauce
·         3/4 cup chopped pecans, divided
·         1/2 cup dried cranberries


1.   Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and crumbly. Beat in eggs, banana and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cranberry sauce, 1/2 cup pecans and dried cranberries.
2.  Transfer to a greased 8x4-in. loaf pan. Sprinkle with remaining pecans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
3.  Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.

Test Kitchen tips
·       Grease the pan generously and be sure to let the bread stand 10 minutes before removing it from the pan.


1 slice: 289 calories, 11g fat (2g saturated fat), 31mg cholesterol, 229mg sodium, 45g carbohydrate (24g sugars, 2g fiber), 4g protein.

Recipe from tasteofhome.com

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