At Feelgood Falls, we love all kinds of cranberry sauce including homemade, whole berry and jellied varieties. This recipe utilizes that little bit of leftover jellied cranberry sauce that never quite gets eaten after the big day. This is also vegan because the cranberry sauce acts as a binding agent so eggs are not required.
Ingredients
1 cup jellied cranberry sauce (about 1/2 can of cranberry sauce) 4 tbsp and 1/2 cup water, divided
1 medium apple, chopped into small pieces
1-1/2 cups flour
1 cup sugar
1/2 tsp baking soda
1/8 tsp baking powder
1/2 cup vegetable oil
1 tsp vanilla
1 tsp cinnamon
1. Preheat oven to 350 degrees Fahrenheit.
2. Heat cranberry sauce and 4 tbsp of water in a small saucepan over medium heat. Stirring frequently until sauce is a pourable consistency (pictured below). We used the jellied version of cranberry sauce but we think the whole berry type would also be very good.
2. While melting the cranberry sauce, chop the apple into small thin pieces. We did this mostly because we didn't want some of our youngest taste testers to put their nose up to the bread simply because of large chunks of offensive fruit.
3. Mix cranberry sauce and oil to a stand mixer or a small bowl. In another bowl, add all dry ingredients: flour, sugar, baking powder, baking soda and cinnamon. In small amounts, mix dry ingredients to the cranberry sauce mixture until completely mixed.
4. Add water and apples to batter and mix.
5. Pour batter into a greased 5" x 10" bread pan. Bake at 350 degrees for 50-60 minutes until top is golden brown and a toothpick inserted into the center comes out clean. We had to cover the bread for the last 10 minutes in order to prevent burning the top of the loaf. Allow to cool before removing from bread pan.
Makes 1 loaf
