Cranberry Citrus Bread (Print Version)

# Ingredients:

01 - 1 overripe banana.
02 - ½ cup frozen cranberries.
03 - ½ teaspoon pumpkin pie spice.
04 - ½ cup almond milk.
05 - ½ cup powdered sugar.
06 - ¼ cup cranberry pie filling.
07 - ½ cup Aranciata Rossa sparkling water.
08 - ¼ teaspoon vanilla essence.
09 - 1 teaspoon baking soda.
10 - ¼ teaspoon baking powder.
11 - 2 cups flour.
12 - ¾ cup sugar.
13 - 1 teaspoon salt.
14 - 1½ tablespoons Aranciata Rossa.
15 - ¼ teaspoon orange zest.

# Instructions:

01 - Set your oven to 350°F and let it heat up. In a mixing bowl, toss together the flour, salt, sugar, baking soda, and baking powder.
02 - Smash the banana, then mix it with sparkling water, almond milk, cranberry pie filling, and the frozen cranberries. Stir until smooth.
03 - Pour into a loaf pan, swirl the top if you'd like. Bake for about 35 minutes, checking with a knife—it should come out clean.
04 - Let it sit in the pan until it's cool enough to handle. Move it out of the pan and let it rest on a rack for an hour.
05 - Blend orange zest, powdered sugar, pumpkin pie spice, vanilla, and Aranciata Rossa together. Pour it over the cake once it’s cool.

# Notes:

01 - Grab frozen cranberries, not dried ones.
02 - You can switch cranberry pie filling with whole cranberry sauce.
03 - Your pan should measure 3.6" x 8.6" x 2.2".

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