This week I used some of my left-over cranberry sauce from Thanksgiving to make this Christmassy quick bread. The bread is moist, not-too-sweet, and the glaze gives it a wonderful lemony touch. You can find recipes that use whole cranberries, but this is a great one for using left-over sauce.
1/2 c. cranberry sauce (one that has formed berries in it still–rather than jellied)
1 cube butter, at room temperature
1/2 c. sugar
1 Tbsp. lemon zest
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. whole wheat flour
2/3 c. white flour (or some combination, but this was mine)
1/2 c. roasted, coarsely chopped nuts
1/2 c. milk
1/4 c. sugar
1/4 c. lemon juice
Preheat oven to 350˚ and grease two small loaf pans or one large one.
Cream butter and sugar until fluffy.
Add eggs and lemon zest and mix until well blended.
Mix or sift baking powder into 1 c. flour, add salt and stir into mix just until moist.
Stir in milk
Stir in remaining 2/3 c. flour, cranberry sauce and nuts until just blended.
Pour into prepared loaf pans and bake until a toothpick inserted comes out clean (about 25-30 minutes for mini loaf pans and 45-50 for a full size pan).
Cool in pans for 10 minutes and then remove from pans and cool completely.
Meanwhile combine sugar and lemon juice in a small pan and bring to a simmering boil, stirring constantly. Continue to stir as it boils for 2-3 minutes. Remove from heat and cool slightly.
While the glaze is cooling, poke holes (a lot) in the top of the bread with a toothpick, and then spoon the glaze over the top of the loaves, allowing glaze to dribble over the sides and to ease its way into the toothpick holes.
Serve. This can also be frozen. Wrap in parchment or wax paper and then in plastic wrap and freeze. We ate one loaf and froze the 2nd loaf for later.