Monday, April 6, 2015

Easy Cranberry Bread

Ever stared blankly into your pantry wondering what you'll use to make... something... Hoping, maybe, that you'll find a new use for a tried and true pantry staple?  I have two words for you.

Cranberry sauce.

Not just for Thanksgiving, it also makes AMAZING sauce for tangy cranberry meatballs.  And, as luck would have it, quick bread!!  There's something so magical about baking yummy food without a special shopping list or trip to the store.  So here it is.  I scoured the interwebs, read dozens of recipes... and made one that we're keeping.  When I asked Stan if he liked it, he suggested it go on the blog.  We have a winner!!

Easy Cranberry Bread

Preheat oven to 325F, grease bottom of loaf pan.

2 c all purpose flour
1 T baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c butter, softened
1/2 c sugar
2 eggs
1 can whole berry cranberry sauce
2 drops Wild Orange essential oil (optional)
1 c chopped walnuts

Sift together flour, baking powder and spices. Set aside.

Cream together butter, sugar and essential oil.  Add eggs then cranberry sauce.

Fold in walnuts.

Bake at 325F for 50-60 minutes, or until toothpick comes out clean from center.

Makes 1 medium loaf.  Store covered at room temp for about 5 days (if it lasts that long).

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