What do you do when you have a 1/2 quart of buttermilk and a can of cranberry sauce that are about to go bad? You make bread. At least I make bread. Add some pecans, and it is one delicious Christmas bread. Well, you can make it anytime of year, but since it is the Christmas season and I am in the Christmas spirit, I will say it is a Christmas bread. I had some for breakfast with a cup of coffee, and it was fantastic! Next time I might add a little cinnamon to give it an even stronger Christmas kick. Oh, or maybe a dollop of cinnamon whip cream on top and eat it for dessert. Either way, it is delicious and I will be making this again!
When I cut into the loaf it didn’t seem like there were a ton of cranberries. I almost got sad b/c I thought I had ruined it somehow. When you add the sauce to the batter it seems like their will be too many cranberries and the loaf won’t turn out. But I think a lot of the syrup in the cranberry sauce absorbed into the bread and just moistened the bread. I didn’t give up. I cut 1 more slice into the bread. Perfection. A perfect cranberry swirl. Oh, I was so relieved.
Makes 1 loaf
1 cup AP flour
1 cup whole wheat flour
1 tsp baking soda
½ tsp salt
¼ cup olive oil
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
1 cup low fat buttermilk
8 oz can whole cranberry sauce
½ cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour 9×5″ loaf pan.
Sift together flour, baking soda and salt.
In a second bowl, mix olive oil, sugar and eggs. Add vanilla extract to oil mixture. Add flour mixture and buttermilk alternately to oil mixture, stirring well.
Pour 1/2 of the batter into a prepared pan. Add 1/2 of the cranberry sauce and nuts to batter in pan and swirl gently. Pour remaining batter on top. Spoon the rest of the cranberry sauce on top and sprinkle with nuts. Swirl into batter.
Bake for 1 hour, or until toothpick inserted in center comes out clean.
Cool for 15 minutes in pan, then turn out onto wire rack to cool completely.