In A Quick Bread Recipe, Almost Anything Goes! IMO!
If you are a fan of whole berry cranberry sauce and make/purchase it for the holidays I am guessing you have leftovers. If not leftovers, I bet you have an unopened can or two that you never used. We've all been there a time or two. I make my own every year, at least one round. My family is on the fence about it at times, but to me it's tradition, and traditions are hard to break sometimes.
This year was no exception. There was only going to be the two of us this Thanksgiving and one of us doesn't eat whole berry cranberry sauce. However, I was determined to stick with tradition and made my batch with the cranberries, maple syrup, cinnamon and apple juice. It was delicious and of course had plenty leftover. So, I did my usual thing and mixed some in my leftover mashed farm fresh squash and froze it. It freezes great and reheats even better. Then I made my favorite cranberry sauce bread, ate some, and froze some of that. These items will taste wonderful around February when winter really stinks.....
Today I am sharing my bread recipe, I made 3 mini breads, the size choice is yours
First, I whisked together:
1 1/2 cups of white whole wheat flour, or flour of choice
1/4 tsp of salt
1 tsp of baking soda
TIP: always measure your dry ingredients first, then your measuring utensils will not be wet from doing wet/liquid items first!!
Next, whisked together:
1 large beaten egg
1/3-1/2 cup white sugar (depending on how sweet your cranberry sauce is, this is where a taste test is helpful)
1/4 cup dark brown sugar (or light if you prefer)
1/3 cup canola oil
1 1/2 tsps vanilla
Lastly added 1 cup of the whole berry cranberry sauce of choice
Added wet to dry ingredients
Baked in lightly sprayed pans in a 350-degree oven
I get 3 mini breads from this recipe and bake about 33 minutes
If doing a larger pan start testing around 50 minutes
I do sprinkle with a cinnamon sugar mixture (optional)
If you are a fan of nuts in your breads, feel free to add 1/2 cup chopped walnuts
Remember all ovens vary, you know your own kitchen and your own oven, always use times as a guide only, and always use a cake tester for best results!!
Happy Cooking, Be Safe!!