From the kitchen of One Perfect Bite...I came across a can of cranberry sauce as I was packing up our current pantry today. The storage area in the home to which we are moving is a good deal smaller than what we currently have, so I'm being very selective about what will actually move with us. The cranberry sauce didn't make my vital's list and because it is not an item that the food shelters look forward to at this time of year, I had to find a way to use it. I toyed, ever so briefly, with the idea of making a holiday-type chicken dinner before brushing that thought aside. I did, however, remember seeing a quick bread recipe in Taste of Home magazine that used cranberry sauce. I was able to find the recipe online and it looked like it would solve my problem, so I set to work. The recipe was straight forward and easy to follow and I had 2 loaves of berry bread ready to eat in a bit over an hour. We sampled the bread as soon as it was cool enough to eat. It was, as we have been known to say, sufficient to the day. This is not a loaf that will make or break your reputation as a cook. It is a nice basic quick bread, and if you happen to have a can of cranberry sauce lying around the house, you might want to give it a try or, barring that, at least keep it in mind for the Thanksgiving holiday. Here is how the bread is made.
Very Berry Fruit Bread...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine
1/2 cup butter, softened
1 cup sugar
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup whole-berry cranberry sauce
1 cup fresh or frozen blueberries
1) Preheat oven to 350 degrees F. Grease 2 (8-1/2 x 4-1/2 x 2-1/2) loaf pans. Set aside.
2) Cream butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add almond extract.
3) Combine dry ingredients in a separate bowl, then add to creamed mixture alternately with buttermilk. Stir in cranberry sauce and blueberries.
4) Scrape batter into prepared pans. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing loaves from pans to complete cooling on wire racks. Yield: 2 loaves.
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