Cranberry Nut Bread

Susan Feliciano


I love cranberry sauce, and we make our own every year for holiday meals. Sometimes we make too much and have leftovers. Here is something good to do with leftover whole berry cranberry sauce. I have not tried it with the jellied canned sauce, but feel free to experiment.

★★★★★ 2 votes
24 slices
15 Min
1 Hr 15 Min


1 1/4 c
1/2 c
2 large
1 c
whole berry cranberry sauce
1/2 c
1 tsp
2 1/2 c
all purpose flour (may also use half whole wheat)
1 tsp
baking soda
1 tsp
1/2 c
dried cranberry pieces or raisins
1/2 c
chopped walnuts or pecans


1Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8½ x 4½ x 2½ inches, or 1 larger loaf pan, 9 x 5 x 3 inches. Cut strips of parchment paper or waxed paper to fit around sides of pans if desired.
2Mix sugar and applesauce in large bowl. Stir in eggs until well blended. Add cranberry sauce, buttermilk and cinnamon. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in dried cranberries and nuts. Pour into pans.
3Bake 8-inch loaves about 1 hour, 9-inch loaf about 1¼ hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
4If you don't have buttermilk, use this substitution:
Add 1 tablespoon vinegar or lemon juice to scant 1/2 cup regular milk and allow to sit at room temperature for 15 minutes. It is important that either buttermilk or soured milk be used in the recipe to make the baking soda work.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Hashtag: #cranberries