Cranberry Cream Loaf #SundaySupper

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

Cakes

• 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

Cheesecakes

• Raspberry Cheesecake by Mindy’s Cooking Obsession
• White Chocolate Cranberry Cheesecake by Baking Sense

Drinks

• Pumpkin Patch Cocktail by Wholistic Woman

Pastries

• 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)

1. Preheat oven to 350F and grease a loaf pan.
2. In a large bowl, whisk together flours, flax, Truvia, stevia, baking powder, baking soda, nutmeg and salt; set aside.
3. In a medium bowl, whisk together oil, half and half, rum and extracts.
4. Add dry ingredients, stirring to combine.
5. Fold in cranberries and trail mix.
6. Pour batter into prepared pan; sprinkle top with turbinado sugar.
7. Bake 1 hour and 15 minutes.
8. Cool in the pan for 40 minutes before turning out.

Amount Per Serving
Calories: 243.4
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