Author Notes
Let's repurpose that cranberry sauce! A super-moist bread with plenty of sweet and tangy flavors that's perfect to toast for breakfast the days following Thanksgiving. —Oat&Sesame
Ingredients
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2 tablespoons
ground flax seeds (or use regular eggs)
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5 tablespoons
warm water (omit if using regular eggs)
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1 cup
all-purpose flour
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1/2 cup
whole wheat flour
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1.5 teaspoons
ground cinnamon
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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2/3 cup
granulated sugar
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1/3 cup
coconut milk
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1/3 cup
unsweetened apple sauce (option to use coconut oil here)
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1/2 teaspoon
Fiori di Sicilia (my secret ingredient) or 1 tsp vanilla + 1 tsp orange zest
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1 cup
cranberry pomegranate sauce (recipe on my blog or use your own)
Directions
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Preheat oven to 350ºF.
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Combine the ground flax and water in a small bowl to create your flax eggs; set aside for about 15 minutes until the water and flax create an egg-like mixture.
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Add the flours, cinnamon, baking soda, and salt to a medium mixing bowl. Whisk to combine.
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In another medium mixing bowl, whisk the coconut milk into the sugar until creamed.
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Add the applesauce (or oil), mix into the sugar mixture.
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Stir in the flax eggs and extract, then pour the wet ingredients into the dry ingredients and stir until just combined.
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Spray 3 mini loaf pans (3 x 5.75 inches) with oil. Divide the mixture into the pans.
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Fold in ⅔ of the cranberry sauce so that it creates ribbons of cranberry.
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Take the remaining ⅓ of cranberry sauce and scatter dollops of sauce across the top of each bread.
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Bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
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Cool and slice.
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NOTES: This bread is super moist. I love to slice it for breakfast, put it under the broiler for a few minutes and add a little butter. Crispy top + moist interior = yum!
*if your cranberry sauce is watery, either strain it or reduce other liquid in the recipe.
(recipe inspired by ohmyveggies.com)
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