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.
1 cup fresh cranberries
1/3 cup granulated sugar
1/4 cup thinly sliced kumquat or 2 tablespoons slivered orange rind strips
1 teaspoon all-purpose flour
1/2 teaspoon grated lemon rind
Baking spray with flour (such as Baker's Joy)
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/2 cup yellow cornmeal
3/4 teaspoon baking powder
1/2 teaspoon salt
2/3 cup agave nectar
1/2 cup extra-virgin olive oil
1/2 cup whole buttermilk
1 teaspoon grated orange rind
2 large eggs
How to Make It
Preheat oven to 350°.
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.
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.
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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