These little loaf breads are my favorite. They are super easy to make, don’t involve needing to have non-expired yeast on hand and are always moist and delicious. You can sub in healthier ingredients like whole wheat flour, apple sauce in place of sugar, coconut oil instead of butter and so on. You can experiment with these little loaves to see what you like best and they are very forgiving, meaning they won’t tun into a pile of burnt rubber if you don’t follow the directions to a tee. Just don’t forget the baking powder.
So, our old friend Thanksgiving is just around the corner! Are all your food ducks in a row? We are dividing and conquering as we do most years which really is the way to go in my opinion so no one gets stuck with all the work. This year I am bringing creamed spinach and the Mr. is bringing one of his surprise desserts.
As we threw around ideas about what our menu would be this year, we started talking about all the things you can do with cranberry sauce and if people even really like it or not. We came to the conclusion that people have very different ideas about this beautifully dark red, tart sauce. Some mix it with butter and spread it on to their rolls (me!), some like it on their turkey, some like it plain and some don’t like it at all. It’s one of those things you want to have because it’s, ya know, tradition. So this is where you may or may not be left with a giant chunk of uneaten cranberry sauce or you may have a can or two you thought you’d need but didn’t. Whatever should you do? OK, we all know where this is going by now. The only logical solution to this *huge* problem is to take your leftover cranberry sauce and turn it into a heavenly loaf of cranberry walnut bread, right? Glad we agree. 🙂
The Mr. likes his cranberry bread warm and topped with butter. I have to agree, this makes for a melt-in-your-mouth treat but I did sneak in some whole wheat flour, shhh don’t tell.
Use these cute, oven-safe, disposable loaf pans to share with friends. ????