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