Pumpkin Banana Cranberry Bread

• 3 bananas, over-ripe
• 1 (15 ounce) can Libby's canned pumpkin
• 1/4 cup unsweetened applesauce
• 2 eggs
• 1 1/2 teaspoons vanilla
• 3 cups flour
• 2/3 cup Splenda granular, sugar substitute
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice
• 1/2 cup flax seed meal (bob's red mill)
• 1 teaspoon salt
• 1 cup frozen chopped cranberries

1. Preheat oven to 350.
2. Grease 2 loaf pans.
3. In a large bowl stir together mashed bananas, pumpkin, applesauce, eggs, and vanilla until fully combined.
4. In a medium bowl combine flour, splenda, baking powder, baking soda cinnamon, ginger, allspice, flax and salt.
5. Add flour mixture to wet ingredients along with cranberries and stir just until combined.
6. Pour into loaf pans.
7. Bake 70-80 minutes until well browned.

bananas, pumpkin, unsweetened applesauce, eggs, vanilla, flour, splenda granular, baking powder, baking soda, cinnamon, ground ginger, ground allspice, flax seed meal, salt, cranberries

Taken from www.food.com/recipe/pumpkin-banana-cranberry-bread-325987 (may not work)