Cranberry Sauce Quick Bread
Use up your favorite holiday sauce in this healthy quick bread recipe! This Cranberry Sauce Quick Bread uses homemade cranberry sauce and is gluten-free, vegan, allergy-free and perfect for breakfast, brunch, a snack, or dessert!
- Cook Time: 40 mins
- Total Time: 40 mins
- Yield: 1 Loaf 1x
- Category: Bread, Breakfast, Snack, Dessert, Baking
- Cuisine: American
Ingredients
Scale
- 1 Cup Quinoa Flour
- 1 Cup Millet Flour
- 1/2 + 1/4 Cup Homemade Cranberry Sauce
- 1 TB Psyllium Husk Powder
- 1 Tsp Baking Powder
- 1/4 Cup Granular Erythritol
- 1/2 Cup Fresh Cranberries
- 1/2 Tsp Cinnamon
- 1/2 Tsp Allspice
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 1/4 Cup Unsweetened Non-Dairy Milk
Instructions
- Preheat the oven to 350ยฐF.
- In a large mixing bowl, combine all ingredients except the extra 1/4 cup cranberry sauce and stir well to form a smooth batter.
- In a well-greased bread pan (8x4 or 9x5), pour the batter in and smooth it evenly throughout the pan.
- Take the ยผ cup of reserved cranberry sauce and pour it in a line down the middle of the loaf. Use a knife to swirl it into the batter a bit.
- Bake the loaf for 40-45 minutes and allow it to cool on a wire rack.
- Enjoy at room temperature or warmed. You can also slice it up and freeze it for later use!