Do you still have cranberry sauce leftover from Thanksgiving? I’ll bet many of you do. Maybe it’s a stray can hanging out in the pantry, or it’s a cup or so in the fridge that you haven’t been able to bring yourself to throw out. That’s okay—cranberry sauce lasts a long time in the refrigerator, but at this point, use it or lose it.
There are many things you can do with leftover cranberry sauce, but making a loaf is one of my favorites. (This is a wheat-free version, but it has spelt flour, so if you have—or are making it for someone with—Celiac disease, this isn’t the right recipe for you. It also contains soy flour, so if you’re avoiding soy, again, this isn’t right for you.)
This is not overly sweet, so it makes a nice breakfast loaf, toasted with some butter or jam. But it’s got enough sweetness and crunch from the walnuts (if you want to use them) that it makes a great snack with an extra dollop of cranberry sauce.
I’m happy to say that another version of this loaf (not gluten free) appears in the holiday issue of the literary magazine Pilcrow & Dagger, along with my recipe for homemade cranberry sauce. Check out a sneak preview HERE. And if you’re interested in purchasing a copy, you can do so HERE.
So, rescue that leftover cranberry sauce and make this tasty loaf and enjoy.
I hope you all had a wonderful, joyful holiday season, and may 2016 bring happiness and success, whatever that means for you.
Makes 1 (8 x 4) loaf.
1 cup spelt flour
1 cup soy flour
¾ cup chickpea flour
¼ cup rice flour
½ cup sugar or maple crystals
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
1 teaspoon kosher salt
3 medium eggs
1 cup buttermilk
2 tablespoons melted coconut oil
½ cup chopped walnuts (optional)
1 cup cranberry sauce
Preheat oven to 375 degrees F. Grease a 8 x 4-inch loaf pan (or line is with parchment paper).
In a medium bowl, whisk together the flours, sugar, baking soda, cinnamon, allspice, nutmeg, and salt.In a small bowl, mix together eggs, buttermilk, coconut oil, and ¼ cup water.Mix this into the flour mixture just until all dry ingredients are moistened. If it seems dry, add a bit more water.
Stir in the walnuts, if you’re using them, then stir in the cranberry sauce, but don’t mix it in completely—just run it through.Spoon the batter into the loaf pan. Bake until golden and a knife inserted in the center comes out fairly clean, about 45 to 50 minutes. Some moist cranberry on the knife is okay.
If the loaf starts getting very dark or starts burn around the edges but the loaf isn’t done, cover it with a piece of foil and continue baking.Set pan on a wire rack to cool for 10 minutes. Turn loaf out onto the rack. Serve warm or cool completely.
January 15, 2016 at 3:39 pm
I still have cranberries in my freezer from earlier in the autumn. I’ve been kind of holding out on using them, because I hate to see them go until NEXT autumn! Haha! But this bread looks wicked good. I might have to sacrifice my stash to make a loaf. 😉
January 16, 2016 at 12:30 am
I’m sure you won’t regret it, Seek.