Preheat oven to 350ºF.
Combine eggs, oil, banana, pumpkin, sugars, and agave. Mix on medium speed until the sugars are well blended and the batter turns a lighter color and consistency. Stir in the dry ingredients until well mixed, then add the cranberries and nuts, if desired.
Pour into a greased 9 x 5-inch loaf pan, 4 small loafs pans, or lined muffin tins.
Bake for approximately 45 minutes for the large loaf, 25-30 minutes for the smaller pans, 20-25 minutes for muffins, and 15 minutes or so for mini-muffins. Insert a case tester into the center of the bread to determine when done. Cool the loaves in the pans for at least 10 minutes before removing from the pans to fully cool.
Make 1 load, 4 small loaves, 15 regular-size muffins, or 24 mini-muffins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (171g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 88 (26%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 52.9mg||16 %|
|Sodium 1896.9mg||65 %|
|Potassium 329.3mg||9 %|
|Total Carbohydrate 57.5g||17 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 54.8g|
|Protein 6.1g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 339
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