Leftover Cranberry Sauce Bread
If you don’t know what to do with your leftover cranberry sauce, here is the answer. This bread will have you making some extra next Thanksgiving! Enjoy the holiday season!
Servings: 10
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.