Sunday, November 27, 2011

Cranberry sauce quickbread

Do you still have leftovers of cranberry sauce from your Thanksgiving dinner? If so, here's a creative way I found to use up some of it. I found this recipe on The Kitchn and thought it was a great idea. Not only did it use up some cranberry sauce, but also buttermilk that I had left. This bread takes your cranberry sauce and turns it in to something completely new, which is a great way to ensure that your leftovers actually get eaten. It also takes those Thanksgiving leftovers and turns them into something that touches on the flavors of Christmas. This bread is simple and versatile. You can add nuts, dried fruits, citrus zests, or spices of your choice. I did modify the recipe quite a bit to add spices and nuts because I thought it may be a little bland as is. My cranberry sauce had clementine and ginger in it, so I wanted to match those flavors. This recipe will make one loaf of bread and it makes a nice breakfast or snack with a cup of coffee or tea.

Cranberry sauce quickbread
1 cup whole wheat flour
1/2 cup unbleached all purpose flour
1/2 teaspoon fine sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 cup packed brown sugar
1/2 cup buttermilk
1/2 cup cranberry sauce
2 large eggs
4 tablespoons butter, melted and cooled
1/3 cup pecans or walnuts, roughly chopped
1/4 cup dried cranberries

Butter a standard (9" x 5") loaf pan. Preheat the oven to 350 degrees.

Whisk together the flour through allspice in a medium bowl. Whisk together the brown sugar through butter in a large bowl. 

Stir the dry ingredients into the wet ingredients and add the nuts and dried cranberries. Stir until just combined. Pour the batter into the pan.

Bake for 40-45 minutes, until the bread turns lightly golden and an inserted toothpick comes out cleanly. Cool in the pan for about 10 minutes and then remove from the pan. Serve warm or at room temperature. After the bread is completely cooled, store in an airtight container. 


What was I cooking one year ago?: chocolate chip pumpkin bread and Waldorf turkey salad pitas

4 comments:

  1. I love the idea of using cranberry sauce in a quickbread! So unique, and I bet it's incredible!

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  2. Does buttermilk tend to haunt you as much as it haunts me? I always seem to have it around!

    This loaf looks delicious. Such a great and tasty way to use up leftovers!

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  3. Assuming you meant 9x5 loaf pan? Not 9x13 baking dish? Thanks!
    -Mo

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  4. Yes, thanks for the catch! It's fixed now.

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