Nothing says the winter holidays to me like cranberries. Mouth-puckeringly tart au naturale, they add the perfect balance to the rich, sugary decadence of the season's platters. Not only that, but they are uber versatile: cooked slowly with caramelized onions for a turkey topper, tossed with kale or Brussels sprouts as a side, baked into the morning's scones or stirred into the meal-ending desserts for an edgy bite. We almost always have a partial bag left over after out holiday meals (mom and I are the only two fans), but I use that as an opportunity to whip up a tea-cake like this one.
Perfect for filling the void between meals when you don't feel like a full entree (like our Christmas Eve and Christmas Day menus, filled with heavy breakfasts and dinners but never a lunch), a slice of this hearty, nutty tea-cake is moist from a free-pour's worth of half-and-half cream. While it is partially whole grain and very low in added sugars, it no less earns a "dessert" status - being both tender as the day is long and as sweet as your everyday loaf cake due to a blend of sweeteners. Not only did I serve thick slices with strong cups of tea, but the leftovers, thinly sliced, dried into delectable biscotti chips that fit perfectly on a coffee bar.
The #SundaySupper tastemakers are sharing their best holiday dessert recipes this week - from cookies to cakes to delicious pastry!
Bars and Cookies
- Frosted Sugar Cookies by Pies and Plots
- Gluten Free Cinnamon Shortbread Bars by Gluten Free Crumbley
- The Best Pecan Pie Bars by Life Tastes Good
- Chocolate Fudge Layer Cake by That Skinny Chick Can Bake
- Clementine Cake with Cranberry Glaze by Caroline’s Cooking
- Coconut Pecan Cake with Coconut Rum Frosting by The Chef Next Door
- Coconut Syrup Cake by Palatable Pastime
- Cranberry Cream Loaf by What Smells So Good?
- Japanese Sugar Plum Fairy Cupcakes by NinjaBaker.com
- Moms Texas Sheet Cake by My Life Cookbook
- Pumpkin Roll with Cream Cheese Frosting by Recipes Food and Cooking
- Rave Review Coconut Cake by Family Around The Table
- Salted Caramel Mocha Bundt Cake by A Mind “Full” Mom
- Salted Caramel Pretzel Cupcakes by Hezzi-D’s Books and Cooks
- Spiked Chocolate Eggnog Cake by The Crumby Cupcake
- Raspberry Cheesecake by Mindy’s Cooking Obsession
- White Chocolate Cranberry Cheesecake by Baking Sense
- Pumpkin Patch Cocktail by Wholistic Woman
- Black Bottom Oatmeal Pie by This is How I Cook
- Butterscotch Pecan Pie by Fantastical Sharing of Recipes
- Perfect Plum Pie from Art of the Pie #Giveaway by Sunday Supper Movement
- Pumpkin Spice Mochi by Cricket’s Confections
- Purple Yam-Ube Blueberry Tart by Asian in America
- Swedish Apple Pie Cups with Date Caramel Sauce by Simple and Savory
Puddings and Creams
- Arroz Con Leche with Coconut and Cheese by Basic N Delicious
- Cranberry Apple Croissant Bread Pudding by The Freshman Cook
- Rauhreif – German Apple Dessert by Cosmopolitan Cornbread
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Cranberry Cream Loaf
Makes 1 loaf, 10 slices
1 cup flour
1 cup spelt or whole wheat flour
2 tbsp ground flax seed
⅓ cup Truvia Baking Blend
¼ tsp stevia extract powder
2 tsp baking powder
½ tsp baking soda
¼ tsp nutmeg
1 tsp salt
¼ cup canola oil
1 cup half and half
2 tbsp rum (optional)
1 tbsp vanilla
½ tsp orange extract
½ bag (6 oz) fresh or frozen cranberries, chopped
½ cup cranberry-nut trail mix
1 tablespoon turbinado sugar, for topping (optional)
- Preheat oven to 350F and grease a loaf pan.
- In a large bowl, whisk together flours, flax, Truvia, stevia, baking powder, baking soda, nutmeg and salt; set aside.
- In a medium bowl, whisk together oil, half and half, rum and extracts.
- Add dry ingredients, stirring to combine.
- Fold in cranberries and trail mix.
- Pour batter into prepared pan; sprinkle top with turbinado sugar.
- Bake 1 hour and 15 minutes.
- Cool in the pan for 40 minutes before turning out.
Amount Per Serving
Total Fat: 11.6 g
Cholesterol: 9.6 mg
Sodium: 12.5 mg
Total Carbs: 32.4 g
Dietary Fiber: 3.4 g
Protein: 5.4 g