Cranberry Sour Cream Bread {recipe} – Leftunders

cranberry sour cream bread{image via instagram. follow: The Delicious}

One Thanksgiving, I got creative with cranberry sauce.

My sister was first to taste it. With her brow crinkled, she looked across the table at me and asked, “You didn’t put cinnamon in this did you?”

It wasn’t like “Oh! Wow! This tastes great! Did you put cinnamon in it?” It was more like, “This tastes like ass because you put cinnamon in it, huh? Don’t ever f’ing do that again.”

Ok, maybe it wasn’t like that last part.

I make the same basic cranberry sauce every year now. No cinnamon. No nuts. No pomegranate seeds. Not a raw “relish,” salsa, or chutney.

But since no one in my family actually eats cranberry sauce anyway…

I am essentially making a cranberry compote that decorates the table for one night, then is an ingredient in all the other things I’ll be baking and making during the rest of the Holidays. Cranberry Bread Pudding. Cranberry Cream Cheese Stuffed French Toast (with Cornflake Crunch Topping).

And this, Cranberry Sour Cream Bread.

Thanksgiving with my family is so weird.

Cranberry Sour Cream Bread {recipe}

You can substitute any type of fruit jam/preserves, or even use whole fresh fruit in place of the cranberry sauce. But then that defeats the purpose of using leftover cranberry sauce.

serves 6 to 8


1½ cups all-purpose flour (I actually used half whole wheat flour)
1 teaspoon baking powder
¼ teaspoon baking soda
1/8 teaspoon salt
¾ cup sugar
¼ cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 cup cup sour cream
½ cup cranberry sauce (or other fruit jam/preserves)


Preheat oven to 350°F.

Lightly spray an 8×4-inch loaf pan with baking spray.

Whisk together flour, baking powder, baking soda, and salt in a bowl. Beat sugar, butter, vanilla, and eggs in a large bowl. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.

Spread half the batter into prepared loaf pan. Spoon cranberry sauce over top, leaving a ¼-inch border. Spread remaining batter over cranberry sauce mixture.

Bake at 350° for 50 minutes or until wooden stick inserted in center comes out clean.

Cool in pan 10 minutes, then remove loaf from pan and cool completely on wire rack.

Blog Widget by LinkWithin

{ 1 comment… read it below or add one }

1 afracooking December 15, 2013 at 9:36 am

Yum – this looks so gorgeous. Lovely picture!


Cancel reply

Leave a Comment

Previous post:

Next post: