I hate throwing out leftovers. It’s the worst. For years, I’ve found myself with extra cranberry sauce the day after Thanksgiving—even though my homemade cranberry sauce is the best! This year, I vowed I would repurpose it. After brainstorming a bunch of ideas, I thought that a quick bread just might be what I was looking for. I must admit that while developing the recipe I had my doubts—I wasn’t sure that people would be into a cranberry sauce bread. I quickly learned, however, that I was mistaken. People are into any kind of bread, just as long as it is yummy and this one is just that! Give it a try! You won’t be disappointed. If you love making quick breads, this Banana (Pea)nut Butter Bread is my son’s favorite and I personally love this Carrot Ginger Bread. And if you’re looking for some other Thanksgiving inspiration, these are some of my favorites: Easy Corn Bread Casserole, Shaved Brussel Sprout Salad, Cauliflower Cheese Pie, Spaghetti Squash Cakes and Stuffed Parmesan Zucchini Boats. So, grab a few extra bags of cranberries, make this sauce and feel good about not tossing your leftovers! Don’t forget to let me know how your Leftover Cranberry Sauce Bread comes out by leaving a comment below. Enjoy! Buen provecho!
Leftover Cranberry Sauce Bread
Equipment
- Oven
Ingredients
Wet ingredients
- 2 large eggs
- ½ cup plain Greek yogurt low fat is fine
- ¼ cup vegetable oil
- 1 ½ cup leftover cranberry sauce
- ½ cup chopped walnuts optional
- ½ cup fresh cranberries optional, roughly chopped or whole
Dry ingredients
- 1 ½ cups flour
- ½ cup sugar I don’t like my bread too sweet; add more if you have a sweet tooth or your leftover sauce is extra tart
- 2 tsp cinnamon
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
Instructions
- Preheat oven to 375 degrees F. Grease a 9 X 5 loaf pan or alternatively line it with wax paper sprayed with non-stick baking spray.
- In a large mixing bowl, beat eggs and then add vegetable oil and yogurt. Fold in the cranberry sauce and optional walnuts.
- In a separate mixing bowl, combine all the dry ingredients. Gradually add the dry ingredients to the wet ingredients, stirring until completely combined. Do not over mix. Pour the batter in the greased pan and bake at 375 F for 50-55 minutes or until a knife inserted into the center comes out mostly clean (it’s ok if it’s a little wet since it will set as it cools; don’t over bake). Remove from pan and allow bread to cool completely before enjoying.
