2 1/4 cups flour
1/3 cup dark brown sugar
1 cup cranberry sauce
1/3 cup sour cream
1/4 cup canola oil
1/2 oz finely diced candied ginger
1 egg, at room temperature
2 teaspoons baking powder
1 teaspoon grated fresh ginger
1 teaspoon ground ginger
Directions:
Preheat oven to 350. Grease and flour or spray (with baking spray with flour) 1 loaf pan. In a medium mixing bowl, combine sour cream, egg, oil, brown sugar and cranberry sauce until thoroughly incorporated. Add flour, baking powder, and spices. Mix thoroughly. Fold in the chopped candied ginger. Pour into prepared loaf pan.
Bake 45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan about 5 minutes then invert to a wire rack.
My thoughts:
We are cranberry sauce lovers. I am not a jam or jelly person but I’ve made a wee bit of cranberry sauce expressly for a single chicken sandwich before and I am not afraid to admit it. Even so, there is a time when we have an excess of leftover cranberry sauce that needs to be taken care of. I’ve made a truly divine cranberry ribbon cake and a lovely cranberry sauce-oatmeal muffins but I wanted something new. So I made this loaf of bread, which admittedly has slight purplish hue, that has the cranberry sauce mixed directly into the batter. I used the pomegranate version of cranberry sauce (which my husband adored) and it was delicious, although I think any cranberry sauce would work. The flavor of the cranberry sauce is evenly distributed and punctuated by the the ginger. the result: a moist, flavorful bread perfect for breakfast (with a smear of cream cheese) or a snack.
Wow – that sounds like something I want to make right away! Especially since I have about 1/3 cup of sour cream in the fridge and plenty of cranberry sauce left over….
Sounds lovely! I bet this would also be excellent as muffins to give as gifts! How cute would that be with a cranberry colored towel?
I made this last night and found it to be what I think of as a tea bread, nice crunchy crust, mild sweetness. I think the idea would also work really well as a moister, banana bread-type product as well. Going to experiment with that after this one is all gone.
This sounds wonderful and perfect for the festive season. I can almost taste and ginger and cranberry – yum!
I think this looks great, and being a big jelly fan, especially of the cranberry variety, I will give it a whirl. Thanks!
This sounds really good. I haven't made too many bread with cranberries before. Going to have to give it a try.