Cranberry Banana Bread

Are you getting into the holiday spirit?  The grocery stores want to get you in the mood. It’s November 1st and the cranberries are out, ready for your holiday baking.  So lets get started with this wonderful sweet bread that freezes well and is great to have on hand if company pop in.

Cranberry Banana Bread

• 2 cups sugar
• 1/2 cup canola oil
• 2 eggs
• 1 large overripe banana, mashed (or why not use pumpkin? – 1 cup of pureed pumpkin would do it!)
• 1 tsp vanilla extract.
• 2 1/3 cup flour
• 1/2 tsp orange peel (or zest if you have fresh oranges handy)
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped fresh cranberries.
• Preheat oven o 350 F. Prepare 2 8″ loaf pans w/ oil and flour. Using a hand mixer, blend your first 5 ingredients until well combined. In large clean bowl, add the rest of your ingredients, except the cranberries.  Combine the banana (or pumpkin) mixture into the flour mixture – do not over stir – just combine.  Fold in the cranberries. Spoon into your 2 prepared loaf pans and bake for approx. 1 hour. Cool on racks for 1/2 hour before removing.

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