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.
I will try this again using a bit more oil and get back to you....
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.
I will try this again using a bit more oil and get back to you....
Glad you enjoyed it! Too bad you didn't have candied ginger, it added a lot a ginger flavor.
ReplyDeleteIt certainly looks pretty.
ReplyDeleteI 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!
ReplyDeleteThose are my kind of flavors...nice.
ReplyDeleteAs 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.
ReplyDelete