There happened to be some cranberry jelly left from this invention. This meant it was time to come up with a creative way to use it up. Cranberry sauce could be substituted if you don’t want to make the jelly. If you do, follow the recipe from the link above.
Cranberry Quick Bread
- 1 cup frozen cranberries
- 1/2 cup shelled raw sunflower seeds
- 1/3 cup cranberry jelly/sauce
- 2 cups unbleached white flour
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/3 cup oil
- 2 eggs
Mix everything but the cranberry jelly in a bowl over medium speed until well blended. Heavily grease a bread pan and pour in 3/4 of the batter. Spoon the jelly into the center leaving a 1/4 border of batter around the entire pan. Cover with remaining batter. Place in a preheated oven at 350 degrees and bake until a knife passes cleanly through the loaf, about an hour. Let the bread cool completely before removing from the pan.