What a way to re-purpose! Finding inventive ways to utilize Thanksgiving leftovers is hard. Especially that cranberry sauce. And let’s be honest, there is always cranberry sauce leftover. So if you too end up with a little extra, take a stab at a “leftover” breakfast with this cranberry orange bread. It’s perfect for a quick slice & cup of coffee throughout the holiday weekend.
I made these with two different toppings for a little variety. One has an orange glaze & the other has a cranberry sauce streusel (with a hidden cranberry sauce swirl). Whether you choose to make these as a bread or muffins they are the perfect bites to brighten your mornings.
Cranberry Orange Bread
A great breakfast treat to use some of those Thanksgiving leftovers.
Servings: 10
Ingredients
- 2 1/4 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 cup non-dairy milk of choice
- 1/2 cup cane sugar
- 1/2 cup melted coconut oil
- 1/3 cup unsweetened applesauce
- 1/3 cup orange juice
- 1 tbsp orange zest
- 1 tsp apple cider vinegar
- 1 1/2-2 cups whole fresh cranberries
- 2-3 tbsp leftover cranberry sauce optional – see notes
Cranberry Streusel
- 3 tbsp leftover cranberry sauce
- 3 tbsp flour
- 3 tbsp oats
- 2 tsp chopped nuts
- 1 tbsp brown sugar plus 1 tbsp optional topping
- 1 tsp cinnamon
Orange Glaze
- 1/3 cup powdered sugar plus more as needed
- 1 tsp orange juice
- 1 tsp non-dairy milk of choice
Instructions
- Preheat oven to 350°. Line baking tins or muffin tin with parchment paper or baking cups.
- Mix together the dry ingredients in a bowl. Mix together all the wet ingredients in another bowl. Gently mix the dry ingredients into the wet ingredients. Fold in the cranberries.
- Make the streusel mixture by combining all the ingredients together, reserving 1/2 the brown sugar for later use.
- Pour the batter into the baking trays. If using the optional cranberry layer, fill batter 1/2 way, add dollops of the leftover cranberry relish, swirling with a spoon into the batter. Add more bread batter until it fills container about 3/4 of the way.Crumble the wet streusel mixture over the top. Then sprinkle the remaining brown sugar.
- Place in oven & bake for 45 minutes (times vary based on baking tin size see notes). Insert a toothpick into the center of the bread. If it comes out clean remove from oven to cool. If not, continue to cook in 2-3 minute intervals until done.Once removed from the oven, let the bread cool for at least 30 minutes.
- If using the orange glaze, mix all ingredients together. Drizzle over the bread.
Notes
You can make this recipe as a bread or muffin. Since bread tin size & muffin tins vary, so will the cooking time. If making bread start with 45 minutes baking & add more as needed. For muffins start with 20 minutes & add as needed.
The leftover cranberry sauce swirl layer & streusel are optional. I highly recommend the streusel topping if deciding between the two. For added decadence add the orange glaze.
Enjoy!!!
