There’s only one absolute must have dish for me at Thanksgiving: whole berry cranberry sauce, and I usually make a lot of it. Like a lot. I like it to last for days and days after the initial holiday meal.
Cold turkey dipped in cranberry sauce is holiday happiness. It just is.
But this year I made even more than I normally do because I was dying to use some of that leftover cranberry sauce to make a quick bread.
Leftover Cranberry Sauce Bread
I wanted to try making a mini loaf rather than a traditional size, so I used a non-stick mini loaf pan and then I also made quick bread muffins using a non-stick muffin pan. (Why I didn’t buy nonstick baking pans years ago I’ll never understand.)
I used about 1 1/4 cups of my cranberry sauce to make these, and the muffins took about 15- 20 minutes less to bake than the loaf pan but I’ll give you the time for the loaf pan because that’s really the ideal for quick bread.
These babies slid like hot melted butter right out of those non-stick pans and once they’d cooled, I drizzled glaze over the top.
Glazed Cranberry Orange Quick Bread
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ tsp nutmeg
- 1 tsp cinnamon
- ½ cup butter softened
- ¾ cup granulated sugar
- 1 egg
- 1 tsp vanilla
- ⅓ cup orange juice
- 1 ¼ cups whole berry cranberry sauce
- 1 cup powdered sugar
- 1-2 tablespoons orange juice to reach desired consistency
- Pinch of orange zest
- Preheat oven to 350 degrees. Grease and flour a 9″ x 5″ loaf pan.
- Combine flour, baking powder, nutmeg and cinnamon in small bowl; set aside.
- Cream butter and sugar until light and fluffy. Beat in egg. Add cranberry sauce, vanilla extract and orange juice. Mix well.
- Add dry ingredients to wet mixture just until moistened. Spread mixture in a prepared loaf pan.
- Bake about 1 hour or until golden brown and toothpick inserted in center comes out clean. If you use a glass loaf pan, it will take a bit longer.
Happy cranberry-filled holidays!