Cranberry Balsamic Orange Quick Bread

How to enjoy the remaining cranberry sauce from Thanksgiving dinner? A quick bread! Easy to make, tangy & sweet, topped with toasted pecans, this will become a holiday favorite. Makes 1 quick bread, 12 slices.

Simple Ingredients:

· ¼ cup + 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil & extra for the pan.

· 1 ¼ cups whole cranberry sauce – see recipe for The Best Cranberry Balsamic Sauce.

· 2 cups flour sifted + extra for the pan.

· 2 teaspoons baking powder.

· ½ teaspoon sea salt.

· ½ teaspoon nutmeg.

· 1 teaspoon cinnamon.

· ¾ cup sugar in the raw.

· 1 room temperature egg, if possible organic.

· 1 teaspoon vanilla.

· 1/3 cup fresh orange juice.

Easy Directions:

1. Place oven rack in the center and preheat to 350°F.

2. Line a 9″ x 5″ loaf pan with parchment baking paper. Brush a bit of olive oil on all 4 sides, dust the pan with flour and set aside.

3. In a medium bowl, combine the sifted flour, baking powder, nutmeg, cinnamon & sea salt set aside.

4. In a large mixing bowl, on a low speed, beat the olive oil and sugar until fluffy.

5. Add the egg to the bowl, beat until combined.

6. Add the cranberry sauce, vanilla extract, and orange juice to the bowl. Mix well on a moderate speed.

7. Slowly add the flour to the bowl of wet ingredients, mixing on low speed until moistened. Do not over mix.

8. Spread the batter in the prepared loaf pan. Bake about 1 hour or until a toothpick inserted in the center comes out clean. If using a glass loaf pan, it may take longer.

9. Remove from the oven & allow to thoroughly cool on a wire rack.

10.Slice, serve & enjoy!

Helpful Hints

· Double the ingredients for 2 loaves.

· For a touch of more citrus, add a bit of fresh orange zest to the wet batter.

· Divide the batter into mini loaves, bake about 45 minutes.

· Refrigerate in an airtight container for 5 days.

· Wrap the quick bread tightly in freezer paper, place in a zip lock bag and freeze up to 3 months. Remove from the bread from the zip lock bag, and refrigerate 24 hours before serving.

To download this recipe, click here

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