Check your fridge... you might still have some leftover cranberry sauce lurking in the back somewhere! Or make up some fresh cranberry sauce and go for this lovely loaf. I always keep a bag of frozen cranberries in the freezer just in case. You can find a recipe link for my sauce recipe at the end of this post.
1 1/2 cups flour
2 tsps baking powder
1/2 tsp salt
3 eggs
1 cup Greek yogurt or regular yogurt with 1 tbsp lemon juice
3/4 cup sugar
1/2 cup vegetable oil
1 tbsp vanilla extract
1/2 cup cranberry sauce (store bought or homemade)
Mix the flour, baking powder and salt together in a medium bowl and set aside. In a large bowl, beat the eggs, yogurt and sugar together. I used regular mango flavoured yogurt with lemon juice. You can try different flavours or stick to vanilla. Add vegetable oil and vanilla extract to the yogurt mixture. Add the flour etc. to the wet and mix just until well combined.
Pour 1/2 the batter into a parchment lined 8 X 4" loaf pan with parchment long enough to help lift the loaf out when baked. Dollop 1/2 the cranberry sauce then add the remaining batter.
Top with the rest of the cranberry sauce and swirl back and forth with a skewer. Resist swirling too much.
Bake at 350°F for 65-75 minutes or until a cake tester comes out clean. Cool on rack 1 hour, then carefully lift out of the pan using the parchment "handles". Remove the parchment paper and cool completely on rack about 2 hours before slicing.
It's got a beautiful spongey texture!
Recipe for homemade Cranberry Sauce:
https://hotandcoldrunningmom.blogspot.com/2015/10/orange-cranberry-sauce.html
Adapted from: aheadofthyme.com
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