Whole Wheat Cranberry Sauce Bread
* Reduced Fat
What do to with leftover cranberry sauce? Here is a wonderful treat!
Makes 1 loaf
1/2 cup coconut oil or Earth Balance vegan buttery sticks
1 mashed ripe banana
1/2 cup evaporated cane sugar
1/2 cup almond milk (more if needed)
1 cup cranberry sauce
1 tsp almond extract
1 and 1/2 cup whole-wheat flour
1/2 cup corn starch
1 tsp baking soda
1/2 tsp salt
pinch of nutmeg and cinnamon
1/2 cup of chopped nuts (optional)
Juice and pulp of one orange
1 TBS agave nectar
Preheat oven to 325 degree. Prep a loaf pan with coconut oil and flour.
Combine the flour, cornstarch, baking soda, nutmeg, cinnamon and salt in one bowl, sift and set aside.
In a large mixing bowl, cream together the coconut oil and sugar. Add in the cranberry sauce, banana, almond extract and almond milk. Add the sifted flour mixture. If the mixture is too thick add more almond milk. Fold in the nuts
Pour mixture into the prepared loaf pan. Bake for 1 hour or until a knife inserted comes out clean. Remove from the pan from the oven and let it rest for 10 minutes.
In a food processor, combine the orange juice, pulp and agave nectar. Place the mixture in a small saucepan and simmer for two minutes.
Remove the loaf on to a serving plat. Poke holes in the top of the loaf with a fork. Glaze the loaf with the orange mixture.