Photo: Hannah Whitaker; Styling: Tizana Agnello
Hands-on Time
15 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 16 (serving size: 1 slice)

Juicy fruit bakes on the bottom of the bread, which is inverted to reveal a gorgeously jeweled top. Slice off a thin layer of the domed end to create a stable base once you turn out the bread.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine the first 5 ingredients in a bowl, and toss well. Coat a 9 x 5-inch loaf pan with baking spray; line bottom of pan with wax paper. Coat wax paper with baking spray. Sprinkle bottom of pan with cranberry mixture. Set aside.

Step 3

Weigh or lightly spoon 75 ounces flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a large bowl; make a well in center of mixture. Combine agave nectar and the remaining ingredients in a bowl, stirring well, and add agave mixture to flour mixture, stirring just until combined. Scrape batter into prepared pan over cranberry mixture. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan 10 minutes on a wire rack.

Step 4

Cut dome off bread using a serrated knife. Place a plate upside down on top of bread; invert bread onto plate. Discard wax paper. Cool.

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