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4.42 from 12 votes

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


  • cups all-purpose flour I actually used half whole wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 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


  • 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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