Merry Christmas! This morning I woke with a heart filled with joy, gratitude and love. I’m so humbled by all the wonderful people in my life, the great life I’m privileged to have, and an insouciant cat who believes that 3AM is a proper waking time. I’m spending the day with loved ones, feasting on this delicious loaf cake. Hope you’re spending the day with your beloveds. xoxo
INGREDIENTS: Recipe from The Yellow Table Cookbook, with slight modifications.*
2 cups gluten-free flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup fresh cranberries, coarsely chopped
1 cup organic cane sugar
1/4 cup + 1 tbsp (5 tablespoons) coconut oil, softened
1 large egg
1 tbsp grated orange zest
3/4 cup fresh squeezed orange juice (2 large oranges)
*The original recipe called for a streusel topping, however, I think there’s an error in the recipe because the streusel doesn’t include a binding agent (oil/butter), so my streusel melded into the bread (causing it to sink a little at the center) instead of maintaining its integrity. A bit of a bummer, but the loaf was delicious nonetheless. I also dialed down the amount of cranberries from 1 1/2 cups to 1, since it seemed to overwhelm the gluten-free flour.
Preheat oven to 350°F. Spray a 8½” x 4½” x 2⅝” standard loaf pan with coconut oil and set aside.
In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gently stir in the chopped cranberries.
In a standard mixer fitted with the paddle attachment, cream the sugar and coconut oil on high speed for 2-3 minutes. Add in the egg and beat until combined. Add the zest and juice, beating to combine. The mixture will look curdled–don’t freak out. All will be well in the end. You just have to believe, people. Dialing down the speed to low, gradually incorporate the dry ingredients to the wet mixture. I like to do this in 3-4 batches, ensuring that the dry ingredients are fully incorporated before adding in more of the flour mixture.
Scrape the batter into the prepared pan with a rubber spatula. Bake on the center rack of the preheated oven for about 45-50 minutes (rotating the pans halfway through) or until toothpick comes out clean. Let cool on a cooling rack for 15 minutes, then remove from the pans and continue cooling directly on the rack for about 30-45 minutes before you slice into the cake.