Leftover Cranberry Sauce – Orange Loaf with Orange Glaze
Cranberry Orange Loaf: A Sweet and Tangy Delight
Do you ever find yourself with leftover cranberry sauce after a big holiday feast? Instead of letting it sit in the fridge, why not transform it into something amazing? This Cranberry Orange Loaf is the perfect way to repurpose that tart and flavorful sauce into a moist, tender, and citrusy treat.
Bursting with bright orange zest and a swirl of sweet-tangy cranberry sauce, this loaf is ideal for breakfast, snack time, or even dessert. Plus, it’s a festive and easy way to make the most of your holiday leftovers!
Why You’ll Love This Recipe
- Effortlessly Repurposes Leftovers: Turn your cranberry sauce into a stunning baked good.
- Perfect Flavor Combo: The sweet orange and tart cranberry are a match made in heaven.
- Moist and Flavorful: The cranberry sauce adds moisture, ensuring every slice is perfectly tender.
- Versatile: Serve it with coffee, tea, or as a holiday gift for friends and family.
Ingredients
Here’s what you’ll need for this delicious loaf:
- Dry Ingredients:
- 2 cups (250g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Wet Ingredients:
- ½ cup (115g) oil (canola, avocado)
- 2 large eggs
- ½ cup (120ml) milk or orange juice (for extra citrus flavor)
- zest from 1 orange
- 1 tsp vanilla extract
- Cranberry Swirl:
- ½ to ¾ cup of leftover home-made cranberry sauce
- Optional Glaze:
- 1/2 cup (60g) powdered sugar
- 1-2 tbsp orange juice
- orange zest (optional)
Equipment
Instructions
- Prepare the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In another bowl, beat together the oil, eggs, milk (or orange juice), orange zest, and vanilla extract until smooth.
- Bring It Together: Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Add the Cranberry Swirl: Pour half of the batter into the prepared loaf pan. Dollop half of the leftover cranberry sauce on top and use a knife to gently swirl it through the batter. Repeat with the remaining batter and cranberry sauce.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional Glaze: Whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled loaf and garnish with extra orange zest, if desired.
Tips for Success
- Consistency of Cranberry Sauce: If your sauce is too chunky, give it a quick pulse in a blender to make it easier to swirl.
- Room-Temperature Ingredients: For best results, ensure your eggs and milk are at room temperature.
- Storage: Store the loaf in an airtight container at room temperature for up to 3 days, or freeze slices for later.
Variations
- Nuts: Add chopped walnuts or pecans for extra crunch.
- Spices: A pinch of cinnamon or nutmeg can add warmth to the loaf.
- Mini Loaves: Divide the batter into smaller loaf pans for individual gifts.
A Festive Favorite
This Cranberry Orange Loaf is the perfect combination of tangy, sweet, and citrusy flavors, making it a crowd-pleaser for any occasion. Whether you’re using up leftover cranberry sauce or just love the flavor combination, this loaf is sure to become a holiday baking tradition in your home.
If you have more leftover Cranberry sauce, try my delicious Cranberry-Jalapeno Dip.
I recommend trying our Amish Friendship Bread or Easy Chocolate Croissants – they are delicious!
If you like cranberries or are looking for more ideas to use your leftover cranberry sauce, please check out our other recipes.
Happy Holidays!
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