I found this recipe on Coconut & Lime and thought it would be a perfect way to use up some home-made cranberry sauce. I also had a bunch of fresh ginger in the freezer and just about 1/3 cup of sour cream left over from Sunday's turkey nachos. I didn't have candied ginger and tossed in some walnuts for crunch.
The low fat content made for a more bread-like quick bread with a crisp crust, what I think of as a "tea bread." It could have used more ginger, and even more cranberries, but the sweetness was just about right (lightly sweet). It will be delectable toasted and buttered.
Glad you enjoyed it! Too bad you didn't have candied ginger, it added a lot a ginger flavor.
It certainly looks pretty.
I love the King Arthur Flour candied ginger bits, they're great for baking!
Thanks for naming it after me.... I'm flattered, especially since I don't even know you that well!
Those are my kind of flavors...nice.
As I'm eating the bread, it's getting drier and stale-r and it's reminding me of fruitcake a bit. So I'm going to experiment with adding lots of nuts and some fruitcake fruits to it and soaking it in a bit of bourbon syrup. Dad would love something like that for Christmas.
Post a Comment