Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Julianna Grimes
Recipe by Cooking Light October 2012

Gallery

Credit: Hannah Whitaker; Styling: Tizana Agnello

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

198 calories; fat 7.8g; saturated fat 1.3g; mono fat 5.2g; poly fat 0.9g; protein 2.7g; carbohydrates 30g; fiber 1.1g; cholesterol 24mg; iron 1mg; sodium 112mg; calcium 20mg.
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