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One-Bowl Cranberry Chutney Bread

  • Author: Alejandra Ramos
  • Yield: 1 1x


A delicious use of Marina’s Cranberry Chutney



  • 1 ½ cups Marina’s cranberry chutney, divided
  • 1/3 cup olive oil
  • ½ cup granulated white sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ½ cups flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 350°. Grease a 9 x 5” loaf pan, and set aside.
  2. In a large bowl or the base of a mixer, beat together 1 cup of the cranberry sauce, oil, sugar, egg, and vanilla. Add the flour, salt, baking soda, and ground cinnamon. Stir well just until evenly combined.
  3. Spread into the prepared pan. Dollop the remaining cranberry sauce on top, then bake about 50 minutes, or until a tester inserted in the center comes out clean.

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