I am a Fall person through and through. I love the crisp air, layers of sweaters and scarves, and, to the dismay of my husband, the reemergence of my boot collection from the attic. Give me a rainy Fall day any day! It's also around this time of year when the slow cookers gets a permanent spot on the counter; soups enter into the meal rotation, and I end up finding excuses to sprinkle cinnamon on things like a spastic fairy. And don't even get me started on pumpkin spice!
The last time my daughter, Lola, and I ventured into Recipe Land, we made Ridiculous Easy Cranberry Sauce. I couldn't have been happier with the rich flavor. I have three kids, I work, and I'm always tired. Keeping it easy, but fabulous is key! It was so good that I looked for any excuse to use that sauce. Picture me slicing my toddler's cheese stick into small circles, adding each one to a Wheat Thin, and topping them with a small dollop of our homemade cranberry sauce. Yup, that happened.
Don't get me wrong; you don't have to make your own cranberry sauce for this recipe, but it's definitely an option. The thing is that I am the only one in my household who is big on cranberry sauce. I couldn't eat a bowl of it - although I'd happily try, so I had to come up with a way to transform it into something my family could get excited about. Bread. Who doesn't like bread? Well, I know there are these super humans who don't eat carbs, but let's pretend they aren't real. It makes me feel better about my life.
On to the recipe!
Sweet 'N Tart Cranberry Bread
Start by preheating the oven to 350° and greasing a 9x5 loaf pan.
1 c. cranberry sauce, divided
1/3 c. olive oil
1 large egg
2 tsp vanilla extract
1/2 c. granulated white sugar
1/4 c. brown sugar
1 1/2 c. flour
1/2 tsp sea salt
1 tsp baking soda
1 tsp ground cinnamon
Combine cranberry sauce, oil, sugar, egg, and vanilla. Just toss it on in - nothing fancy.
Add the rest of your ingredients and stir until well combined. If this isn't the easiest one-bowl recipe, I don't know what is.
Pour mixture into a loaf pan and bake for an hour. Check after 45 minutes with a toothpick. All ovens are different, and we're making bread here, not bricks.
Leave out to cool before slicing, because we like not burning ourselves.
This Sweet 'N Tart Cranberry Bread is obviously perfect for dessert, but it's also great to grab a slice for breakfast. Warm and top with butter or add some cranberry sauce on top for an impressive, and delicious, presentation.