Cranberry Relish Bread (2024)

This is a great way to use up leftover fresh cranberry relish. Don't be worried about a greenish tint on the inside; it's caused by an interaction of the fresh cranberries and baking powder (acid and alkaline). Or you could cook the relish and cool it before using in this recipe.

The bread can be stored at room temperature for up to 1 week.

From Food section editorial assistant Leigh Lambert, based on an old applesauce bread recipe.

Ingredients

Directions

1. Step 1

   Preheat the oven to 350 degrees. Lightly grease a 9-by 5-inch loaf pan with nonstick cooking oil spray.

   See Also

   Dried Fruit Vs Fresh Fruit For Baking | Sunrise Fresh

2. Step 2

   Combine the relish, sugar, oil, vanilla extract and eggs in a large bowl; whisk to combine.

3. Step 3

   Combine the flour, baking soda, baking powder and salt in a medium bowl, then fold into the relish mixture, just until blended. Add the chopped pecans and mix to incorporate. Scrape the batter into the prepared loaf pan; if the batter looks loose, place the pan on a baking sheet to catch any drips that may occur. Bake on the middle oven rack for 50 to 60 minutes. The center should be solid and spring back slightly to the touch when the bread is done.

4. Step 4

   Let cool in the pan for about 15 minutes, then use a round-edged knife to a butter knife to loosen the bread from the sides of the pan. Invert onto a wire rack; cool completely before serving or storing.

Nutritional Facts

Per serving

• Calories

  396

• Fat

  23 g

• Saturated Fat

  2 g

• Carbohydrates

  47 g

• Sodium

  150 mg

• Cholesterol

  43 mg

• Protein

  5 g

• Fiber

  2 g

• Sugar

  17 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From Food section editorial assistant Leigh Lambert, based on an old applesauce bread recipe.

Tested by Leigh Lambert.

Published December 2, 2009