Over the years I've really enjoyed experimenting with different recipes for cranberry sauce, but after the big day is done, I'm always pondering what to do with quite a lot of leftovers. No matter how delicious the cranberry sauce, it's never going to be the star of the show. And there's only so many things you can do with the excess (turkey cranberry sauce panini?). I figured there had to be something I could make that would allow me to continue to experience the deliciousness of my homemade sauce, and luckily I came across this recipe. This bread could not be any easier, and it is warm, comforting, and delicious, especially with a cup of coffee or tea.
Cranberry Sauce Bread
Adapted from Always Order Dessert blog
1½ cups cranberry sauce, divided use
⅓ cup canola oil
½ cup granulated sugar
¼ cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1½ cups all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
Preheat oven to 350°F (or 325°F for convection). Grease a 9x5-inch loaf pan and set aside.
In a large bowl, stir together 1 cup of the cranberry sauce, oil, sugars, egg, and vanilla. Add the flour, salt, baking soda, and ground cinnamon. Mix well just until evenly combined.
Spread into the prepared pan. Dollop the remaining cranberry sauce on top and swirl the sauce into the batter with a knife to make a marble pattern. Bake about 50 minutes, or until a tester inserted in the center comes out clean.
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