Cranberry Pineapple Bread
Every holiday season, my low sugar Cranberry Pineapple Sauce makes its way to the table—and often, into the fridge as leftovers. I make an Ancho Cranberry Pineapple Mole with some of it. With my son on the road this year, I have more leftovers than I usually have. Even somehow filling his fridge to the brim.
When someone asked me: Can that sauce be turned into a bread like the traditional sauce? The answer is a definite yes. This Cranberry Pineapple Bread is moist, tangy, and just sweet enough, transforming your leftover sauce into a cozy, crave-worthy loaf. Whether you're enjoying it with tea or gifting it to friends, this recipe proves that leftovers can be the start of something beautiful.
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Cranberry Pineapple Bread
1 egg
1/2 cup of raw sugar
1/3 cup olive oil + more to grease the pan
1 1/2 cups of leftover Cranberry Pineapple Sauce
1 tsp vanilla extract
1 tsp Ceylon cinnamon
1/4 tsp pink salt
1 tsp baking soda
1/2 cup whole wheat flour
1 cup unbleached flour
1/2 cup of chopped walnuts, optional
Preheat your oven to 340 degrees. Grease a loaf pan. In a large bowl, cream the egg with the sugar. Add the oil, cranberry sauce, and vanilla extract and mix well. Add the cinnamon, salt, and baking soda. Make sure these dry ingredients are mixed well —you really don't want lumps. Add the whole wheat and unbleached flour. Mix until they just come together. You do not want to overmix the flours, or you will activate the gluten, making the dough very dense. Stir in the walnuts. Pour into a greased loaf pan. Bake for 35-40 minutes or until a cake tester comes out clean. Let cool before serving.
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The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight...
- M.F.K. Fisher
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