Cranberry Sauce Lemon Ginger Bread

Making the most of my Thanksgiving leftovers here, people!

I scheduled a three day juice cleanse (more about that on Thursday) for the Monday after UNTurkey Day to start December off on a healthy note. Which forced me to try to eat as many leftovers as humanly possible. I stuffed myself pretty well, but still had copious amounts of homemade Maple Citrus Cranberry Sauce to spare.

Knowing I probably wasn’t going to gorge on just cranberry sauce when the cleanse came to an end, I decided to throw together a simple, sweet bread for my networking meeting tomorrow. I try to bring something yummy every week to show everyone that vegan food can be delicious and that they don’t have to be afraid of it! Sadly, I can’t even taste this bread since I’m in the middle of the cleanse-it smells incredible so I hope it tastes as good as it smells!

2 cups organic all-purpose flour

1 1/2 cups homemade cranberry sauce (or just use fresh, whole cranberries)

3/4 cup organic brown sugar

1/2 cup applesauce

1/2 cup lemon juice

1/3 cup almond milk

Zest of one lemon

1 tsp baking soda

1 tsp baking powder

1 tsp ground ginger

1 tsp orange extract (optional)

Dash of nutmeg and sea salt

  • Preheat oven to 350 degrees
  • Stir together flour, sugar, baking soda, baking powder, lemon zest, ginger, nutmeg and sea salt
  • In another bowl mix together applesauce, lemon juice, almond milk and orange extract
  • Slowly stir wet ingredients into dry ingredients and mix together until well incorporated and a dough is formed
  • In a greased 9 X 5 baking loaf pan, pour 1/3 of dough into the bottom of the pan
  • Top with half of the cranberry sauce
  • Add another 1/3 of the dough ontop of that and then add the rest of the cranberry sauce
  • Finish with remaining dough
  • Bake at 350 degrees for 50 minutes






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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. That bread is so gorgeous! And what a lovely way to use up cranberry sauce. Luckily for me, Neal has been eating all the cranberry sauce with his leftovers. He likes to have a strong sweet component to go with his savory roasts, etc. If we had some left, I would totes make this though.

  2. Totally right! The sweet/savory combo is a necessity, especially when it comes to Thanksgiving foods!

  3. I NEED to make this. I’m addicted to cranberries, I love lemon and ginger so this sounds like it was made for me. haha It will also force me to try making my own cranberry sauce which I’ve wanted to do for a long time! You’re motivating me to get back into cooking again! 😀

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