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Pantry Friendly Cranberry Bread<\/p>\nPantry Friendly Cranberry Bread<\/p>\n
<\/p>\n
2 cups all-purpose flour<\/p>\n
\u2153 cup sugar<\/p>\n
1 \u00bd tsp. baking powder<\/p>\n
\u00bd tsp. baking soda<\/p>\n
\u00bd tsp. salt<\/p>\n
One 16-ounce can whole cranberry sauce, mashed with a fork<\/p>\n
2 eggs, lightly beaten<\/p>\n
2 T. cooking oil<\/p>\n
<\/p>\n
Preheat the oven to 350\u00b0F. Lightly oil or coat with nonstick spray an 8\u00d74-inch loaf pan. In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt, mixing with a fork to distribute. In another medium-sized mixing bowl, mash the entire can of cranberry sauce with a fork. It should be kind of lumpy when you\u2019re done. Stir in the eggs and oil. Add the flour mixture to the cranberry mixture and stir to combine. The batter should be a bit thick and stiff. Pour the batter into the pan. Bake for 60 to 65 minutes, or until a wooden toothpick inserted into the center of the bread comes out clean. Let it stand in the pan for 10 minutes to cool. For easier slicing, wrap the bread in plastic wrap after the initial cooling period.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pantry Friendly Cranberry Bread 2 cups all-purpose flour \u2153 cup sugar 1 \u00bd tsp. baking powder \u00bd tsp. baking soda \u00bd tsp. salt One 16-ounce can whole cranberry sauce, mashed with a fork 2 eggs, lightly beaten 2 T. cooking oil Preheat the oven to 350\u00b0F. Lightly oil or coat with nonstick spray an 8\u00d74-inch loaf pan. In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt, mixing with a fork to distribute….<\/p>\n