CRANBERRY SNACKING LOAF
We’re cranberry crazy over here. It’s partly because I signed up for a huge shipment of organic cranberries, direct from Maine, many months ago, and have been dolling them into muffins and cakes, bundt and loaves ever since. But mostly it’s because cranberries remind me of my grandmother, who always stood, steadfast, quietly grinding cranberries with orange peel, apples and sugar through her own cast-iron meat grinder, making the sauce at every holiday meal.
I’m missing her, and my own mother, this year. Missing the smell of zest and tart cranberry filling the air, mingling alongside carols from my parent’s retro stereo, on morning till night, Thanksgiving till New Year’s Day.
So I bake. I console my heart, and my children’s. This will be both of our first Christmas ever without my parents.
It’s not all sad news. The tree is trimmed and there won’t be our annual epic drive to the midwest, so we have time for other things for perhaps the first time in a decade: Reading. 1000-piece puzzles. And of course, baking all the things.
So here’s a easy, super satisfying little loaf for days like these. It’s subtle in its sweetness, so I feel good serving it for breakfast or brunch, or afternoon tea. It pairs well with heaps of clementines and warm pots of cinnamon tea—or Asam or Earl Grey.
Any way you serve it, I hope it’s a balm for whatever, and whomever, you’re missing this season. xo
RECIPE BELOW
CRANBERRY SNACKING LOAF
1½ cups (3 sticks/336 g) unsalted butter, at room temperature, plus more for the pan
1 1/2 cups granulated sugar, plus for sprinkling
1 Tbsp grated orange zest
5 large eggs, at room temperature
2 tsp pure vanilla extract
1 hearty dash bitters
2 cups (280 g) all-purpose flour or (310 g) gluten-free flour, plus more for the pan
1 cup (120 g) almond flour
2 Tablespoons flax seed meal (Ground flax seed)
¼ tsp baking soda
¾ tsp fine sea salt
1/3 cup fresh squeezed orange juice
¼ cup (60 ml) cream or half-and-half
2 heaping cups (200 g) cranberries or (280 g) wild blueberries, fresh or frozen
Preheat the oven to 350°F (180°C). Position a rack in the lower middle. Butter, line and flour two non-stick loaf pans and set on a baking sheet.
Beat together the butter, granulated sugar, and zest in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating after each until uniform. Scrape down the bottom and sides of the bowl, add the vanilla and bitters, and stir to combine.
In a separate bowl, stir together the flours, flax seed meal, baking soda, and salt. Add to the butter mixture in thirds, alternating with the juice and cream or half-and-half, and beat on low to combine, scraping the bowl after each addition. Stir in the cranberries.
divide the batter between the prepared pans and sprinkle the top of each lightly with sugar. bake on a baking sheet until a wooden skewer inserted into the center comes out with a tiny crumb, 40 to 50 minutes. Transfer to a wire rack to cool for 20 minutes. Remove from the pan, and let cool completely on the rack.
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PREP TIME: 25 MINUTES
TOTAL TIME: 1 HOUR MINUTES
makes: 2 loaves or 4 mini loaves
GET AHEAD
ThESE LOAVES can be made ahead in two stages: Make the batter, transfer to the baking pans then wrap and store in the refrigerator for up to 2 days before baking. Or bake the loaves and let cool completely on a metal rack, then freeze, well wrapped, for up to 2 weeks.
BITTERS
As the name suggests, bitters are a blend of herbs, barks, roots, and fruits (like orange peel) that lends a pleasantly bitter depth to cocktails and, as in this case, baked goods. If you don’t have bitters at home, make your tablespoon of orange zest a heaping one.
MIX IT UP
This loaf is amazing with raspberries, blueberries, or a mix of berries, splattered and streaked ever so slightly.
images belong to Sarah Copeland, and should not be pinned or posted without attribution. **
Photos, Food + Prop Styling // SARAH COPELAND
Ceramics // LOST QUARRY