Cranberry Pecan Bread

November 13, 2018

This variation on a traditional New England bread is laced through with tart cranberries, richly toasted pecans and savory caraway seeds. I like to serve this delicately sweet and spicy bread on a crisp autumn morning with a drizzle of brown rice syrup that I’ve seasoned with grated orange peel.

Makes 1 standard pie plate, 8-10 servings

Ingredient List:

  • Avocado oil and flour, for preparing the pie plate
  • 3 ounces dried, unsweetened cranberries
  • ½ cup fresh orange juice
  • 2 cups whole wheat pastry or sprouted whole wheat flour
  • ½ cup organic yellow cornmeal
  • 3 tablespoons coconut sugar     
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon sea salt
  • 1 teaspoon caraway seeds
  • 1/4 cup avocado oil
  • 1/3 cup Suzanne’s Specialties brown rice syrup
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons grated orange zest
  • 1-1/2 cups unsweetened almond, rice or soy milk
  • ½ cup pecan pieces, lightly toasted

Step By Step Instructions:

Preheat oven to 350F and lightly oil and flour a 10-inch deep-dish pie plate. 

Mix the dried cranberries and orange juice together in a small bowl and soak them for about 15 minutes, stirring occasionally.  Drain, discarding any excess juice.

Whisk together flour, cornmeal, coconut sugar, baking powder, baking soda, and caraway seeds in a mixing bowl.  Mix in the avocado oil, brown rice syrup, vanilla extract, and orange zest.  Slowly add “ the milk” until you achieve a thick, spoonable batter, but d. Do not over mix.   Fold in the pecans and cranberries. 

Spoon the batter evenly into the prepared pie pan plate and bake for about 35 minutes, until the center of the bread springs back to the touch or a toothpick inserted comes out clean.  Cool for about 10 minutes, then run a sharp knife around the rim and slice the bread into wedges. Serve warm or at room temperature. This bread will last 3-4 days, tightly wrapped or in a sealed container at room temperature. It also freezes quite well.

Cook’s Tip: You can also bake this in an 8 x 8-inch square pan.