Leftover Cranberry Sauce Bread

Leftover Cranberry Sauce Bread Recipe

Use your leftover cranberry sauce to make this easy dairy-free quick bread!



  • 2 tablespoons ground flax seeds
  • 1/2 cup warm water
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/3 cup coconut milk
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup cranberry sauce (not the jellied kind!)


  1. Preheat oven to 350ºF.
  2. Combine the ground flax and water in a small bowl; set aside. Whisk the flours, cinnamon, baking soda, and salt in a medium mixing bowl. In another medium mixing bowl, whisk the coconut milk into the sugar until creamed. Slowly pour in the coconut oil, whisking to incorporate it into the sugar mixture. Stir in the flax mixture and vanilla extract, then pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cranberries.
  3. Use an oil mister to spray 3 mini loaf pans (3 x 5.75 inches) with oil or grease them with coconut oil. Divide the mixture into the 3 pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool for 5 minutes, then remove the loaves from the bread pans and finish cooling on a rack.


If your cranberry sauce has a lot of liquid in it, drain some of it off before adding it to the bread batter. I used this recipe for the sauce. I haven’t tested this particular bread recipe with a large loaf pan, but I have tested it with the strawberry version I’m adapting it from and a large loaf takes 45-60 minutes to bake.