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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
Makes 3 mini loaves
- 2 tablespoons ground flax seeds (or use regular eggs)
- 5 tablespoons warm water (omit if using regular eggs)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 1/3 cup coconut milk
- 1/3 cup unsweetened apple sauce (option to use coconut oil here)
- 1/2 teaspoon Fiori di Sicilia (my secret ingredient) or 1 tsp vanilla + 1 tsp orange zest
- 1 cup cranberry pomegranate sauce (recipe on my blog or use your own)
- Preheat oven to 350ºF.
- 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.
- Add the flours, cinnamon, baking soda, and salt to a medium mixing bowl. Whisk to combine.
- In another medium mixing bowl, whisk the coconut milk into the sugar until creamed.
- Add the applesauce (or oil), mix into the sugar mixture.
- Stir in the flax eggs and extract, then pour the wet ingredients into the dry ingredients and stir until just combined.
- Spray 3 mini loaf pans (3 x 5.75 inches) with oil. Divide the mixture into the pans.
- Fold in ⅔ of the cranberry sauce so that it creates ribbons of cranberry.
- Take the remaining ⅓ of cranberry sauce and scatter dollops of sauce across the top of each bread.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool and slice.
- 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)
- This recipe was entered in the contest for Your Best Recipe with Thanksgiving Leftovers