Breakfast Breads are probably my favorite thing to eat in the morning along with a huge cup of coffee. This bread is simple and makes for a crowd-pleasing treat. I had a bake-a-thon last week because my mom was hosting a breakfast for her staff at her school. So, I happily took on the task to make enough baked goods for feed about 80 hungry teachers. I decided to make three types of scones; fresh blueberry with lemon zest, Crushed Almond Cranberry and classic chocolate chip with sugar glaze scones along with two Pumpkin Banana Cranberry Nut Breads and my biscotti’s. Long story short, the plates were empty coming home. This bread is a spin off of my chocolate chip banana bread I make.. I will post that recipe soon as well! Enjoy.

Ingredients:

3 very ripened bananas (the riper the banana the sweeter the bread)
1/2 cup of granulated sugar
1/2 cup of brown sugar
1 cup pumpkin puree
1 tablespoon pumpkin butter
1 tablespoon pumpkin pie spice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoon vanilla extract
1/2 cup cranberries
1 cup toasted chopped walnuts
1 1/2 cup flour
1 tablespoon baking powder
1 tablespoon baking soda
1/3 cup melted butter
1 egg
1 egg white
1/3 cup flax-seed and rolled oats
1/4 teaspoon salt

Preheat oven 350 F
Rub butter and lightly flour the loaf pan, set aside.

You will need 3 bowls:

1. In a large bowl, mix all the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg, pumpkin pie spice) and set aside.
2. In another medium bowl, get your hands dirty and completely mash the ripened bananas.
3. In another bowl, wisk eggs one at a time while slowly adding in white and brown sugar then add softened butter.
4. Toast chopped nuts in oven at 350 F for 3-5 minutes and set aside.
5. Combine both your flour and egg mixture together. Add in pumpkin puree, pumpkin butter, flax-seed and rolled oats. Fold in cranberries and walnuts.
6. Pour batter into a greased loaf pan and bake for 45-55 minutes at 350 F or until fully cooked from the center( check with a toothpick to see if batter is fully cooked).

Let cool for one hour before cutting and serving.