Cranberry Sauce and Orange Loaf
*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).
A tender and fluffy loaf cake that is perfect for a relaxing boxing day afternoon. Made with Canadian spelt flour and Canadian cranberries, this loaf cake is flavored with wintery cardamom and cinnamon, and balanced with orange juice. It’s an egg free, dairy free coffee cake finished with a very simple glaze and plenty of poppy seeds to add visual interest. Made with my favorite flour, Hockley Valley Light Spelt Flour, for a loaf that is more flavorful and higher in fiber than typical all purpose flour.
Ingredients for Cranberry Sauce and Orange Loaf
Cranberry Sauce Ingredients
1 1/2 cups fresh cranberries
3 tbsp. orange juice
2 tbsp. brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground decorticated cardamom
1/8 tsp ground clove
The Loaf Cake Ingredients
1/2 cup powdered sugar
1 tbsp. cider vinegar
1/2 cup unsweetened applesauce
1/3 cup orange juice, preferably with pulp
1/3 cup neutral oil, such as avocado oil or canola oil
2 cups Hockley Valley Light Spelt Flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp decorticated ground cardamom
1/4 tsp sea salt
Glaze Ingredients
1 1/2 cups powdered sugar
2 tbsp. water or orange juice
1 tbsp poppy seeds
How to make Cranberry Sauce and Orange Loaf
Add all of the cranberry sauce ingredients to a medium saucepan and mix well so all of the berries are well coated in seasoning. Simmer on medium heat, stirring often, for about 10 minutes, or until the cranberries have popped and become thick and saucy. Remove from heat and transfer to a bowl or glass dish to cool. The cranberry sauce should be fully cooled before moving on to the next part of the recipe. I find it useful to make it a day ahead and leave it in the fridge overnight.
Preheat the oven to 375F and line a loaf pan with parchment paper.
Add the powdered sugar, cider vinegar, applesauce, juice, and oil to a mixing bowl and mix until smooth and well combined. Add the Hockley Valley Spelt Flour, baking powder, baking soda, cinnamon, cardamom, and sea salt and mix until just combined, with no pockets of dry ingredients remaining. The batter will become puffy and lumpy.
Scoop 2/3 of the batter into the loaf pan and spread it out evenly. Then, take 1/2 cup of your cranberry sauce and spread it out on top of the batter in a thin and even layer. The easiest way to achieve this is to place little dollops of cranberry sauce on the batter, then use the back of a spoon to smooth them out. Spread the rest of the batter evenly on top.
Bake for 25 - 28 minutes, or until a fork inserted in the center comes out clean.
To make the glaze, add the powdered sugar and water or juice to a small bowl and mix until smooth and silky. Spread the glaze evenly on top of the loaf. Sprinkle the poppy seeds on top while the glaze is wet. Let cool for an hour before slicing for best results.
Makes 1 standard sized loaf
