Welp. We still have leftovers from our Thanksgiving Dinner. I have a hard time cooking for large amounts of people. I usually make too much food or not enough. I knew I wouldn’t mind some leftovers from Thanksgiving considering how much time it takes to make everything. I just didn’t realize they would last this long!
Hence this bread. Leftover Cranberry Sauce Oatmeal Bread to be exact.
I’m trying to get creative and create new dishes from all of our leftovers. Stuffing’s a hard one, but deliciously sweet and tart cranberry sauce is a little bit easier to work with. But I gotta thank the blog world and Pinterest for this idea. I would have just been eating our leftover Simple Holiday Cranberry Sauce by the spoonful if I hadn’t seen other recipes involving leftover cranberry sauce. Seriously. What did people do before the internet?! Eat the same things over and over I guess.
This bread is super easy to make and is oil free which is an added bonus. I feel like most people are looking for some healthier food options after all the eating we do over the holidays. This bread is made with whole wheat flour and rolled oats so you’ll feel full and satisfied after having a slice. I love my with almond butter on top! Or, if you still have leftover cranberry sauce even after making this bread, you can spread some of that on top too.
Now to figure out what to do with all that leftover pumpkin pie…
I guess Brett will just have to slowly keep eating it by himself, slice by slice.
- 1 1/2 cups whole wheat flour
- 1 cup rolled oats
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/4 cup leftover cranberry sauce*
- 3/4 cup unsweetened non-dairy milk
- 1/3 cup honey
- 1/3 cup applesauce
- 1 teaspoon vanilla
- 1 flax egg (3 tablespoons water + 1 tablespoon ground flaxseed)
- 1/2 cup chopped pecans
- 1/2 cup chopped apple
- Preheat your oven to 350 degrees and spray a 9-inch loaf pan with non-stick cooking spray.
- Prepare you flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside to thicken for a few minutes.
- In a large bowl, whisk together the dry ingredients.
- In a food processor or a separate bowl, blend or whisk together the wet ingredients, including the flax egg. I used my food processor because my cranberry sauce was on the chunkier side.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the chopped pecans and apple if using.
- Evenly distribute the batter in your prepared loaf pan and bake for about 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
*You'll want your cranberry sauce to have some sort of sweetener already in it. Otherwise the bread won't be sweet enough. If you like your cranberry sauce on it's own, you'll probably be fine!
Nutrition InformationYield 12 Serving Size 1 slice
Amount Per Serving Calories 178Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 1mgSodium 193mgCarbohydrates 34gNet Carbohydrates 0gFiber 3gSugar 19gSugar Alcohols 0gProtein 3g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.