Quick Cranberry Nut Bread
"What to do with leftover cranberry sauce?"
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Yields:
-
1 loaf
ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 cup butter or 1/2 cup margarine, softened
- 1⁄2 cup sugar
- 1 egg
- 2 cups whole berry cranberry sauce
- 1 cup chopped walnuts
directions
- Preheat oven to 350ºF.
- Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
- Combine flour, baking powder, cinnamon and nutmeg in a small mixing bowl; set aside.
- Using an electric mixer, beat butter or margarine with sugar in a medium mixing bowl until light and fluffy.
- Add egg; mix well.
- Break up cranberry sauce with a fork and add to the butter mixture.
- Add nuts.
- Add dry ingredients to the cranberry mixture, mixing just until the dry ingredients are moist.
- Spread batter evenly into prepared loaf pan.
- Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
- If bread begins to brown too quickly, loosely cover with foil and continue to bake until bread tests done.
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Reviews
-
This recipe makes a very nice quick bread, not so very sweet but nicely spicy. It was very quick and easy to make. My pound can of whole berry cranberry sauce claimed to hold about 1 1/2 cups, not the 2 cups that the recipe calls for, but I used that anyway. The mixture was a bit thick, but that did not seem to be a problem. I couldn't wait long to taste the bread, but I'm sure the flavor will be even better tomorrow. Thank you for sharing this recipe with us.
RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
