Cranberry Bread with Leftover Cranberry Sauce Recipe
You can substitute any type of fruit jam/preserves, or even use whole fresh fruit in place of the cranberry sauce. But then that defeats the purpose of using leftover cranberry sauce.
serves 6 to 8
Ingredients
- 1½ cups all-purpose flour I actually used half whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup sugar
- ¼ cup butter softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup cup sour cream
- ½ cup cranberry sauce or other fruit jam/preserves
Instructions
- Preheat oven to 350°F.
- Lightly spray an 8x4-inch loaf pan with baking spray.
- Whisk together flour, baking powder, baking soda, and salt in a bowl. Beat sugar, butter, vanilla, and eggs in a large bowl. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.
- Spread half the batter into prepared loaf pan. Spoon cranberry sauce over top, leaving a ¼-inch border. Spread remaining batter over cranberry sauce mixture.
- Bake at 350° for 50 minutes or until wooden stick inserted in center comes out clean.
- Cool in pan 10 minutes, then remove loaf from pan and cool completely on wire rack.
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