Canned whole cranberry sauce makes this an easy cranberry bread you can make any time of the year. If cranberries aren’t in season and you don’t have frozen, you can still make a flavorful cranberry bread. The quick bread is flavored with orange juice and orange zest. It’s wonderful plain, glazed, or dusted with confectioners’ sugar.
How to Store Cranberry Sauce Bread
- Store the bread at room temperature for 2 to 3 days in an airtight container. It will keep in the refrigerator for 5 to 7 days.
- To freeze the loaf (or individual slices), wrap it in plastic wrap and foil and place it in a freezer bag or container. Label the bread with the name and date and freeze it for up to 3 months. Let it defrost at room temperature.
This glazed cranberry orange bread is another excellent option if you have fresh or frozen cranberries on hand, or you might like this cranberry walnut yeast bread. It makes delicious turkey sandwiches.
Cranberry Sauce Bread
Create a delicious cranberry bread with this simple recipe. Made with canned cranberry sauce and orange juice, it’s a versatile treat that can be enjoyed any time of the year.
- Prep Time: 12 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 12 minutes
- Yield: 12 servings 1x
- Category: Quick Breads
- Method: Bake
Ingredients
Scale
- 2/3 cup sugar
- 1/2 cup butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups flour (9 ounces)
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/3 cup orange juice
- 2 teaspoons grated orange peel
- 1 cup whole cranberry sauce
- 1/2 cup chopped pecans, optional
For the Glaze
- 1 cup confectioners’ sugar
- 1/2 teaspoon grated orange zest
- 1 1/2 to 2 tablespoons orange juice
Instructions
- Heat the oven to 350 F. Grease and flour a 9-by-5-by-3-inch loaf pan.
- In a mixing bowl, beat the sugar and butter together until fluffy; add the egg and vanilla and continue to beat until well blended
- Combine flour, baking powder, and salt; add to creamed mixture along with the orange juice and zest; stir until thoroughly blended. Stir in cranberry sauce and chopped pecans.
- Turn the batter into the prepared loaf pan.
- Bake in the preheated oven for about 55 minutes or until a wooden pick inserted into the center of the loaf comes out clean.
- Cool the bread on a rack and then remove from the pan.
- In a small bowl, combine the confectioners’ sugar, orange zest, and enough orange juice to make a thin icing.
- Drizzle the icing over the cooled bread and slice with a serrated knife. Enjoy!
