the taste space

Hearty Apple Cranberry Loaf

Posted in Breakfasts, Desserts by janet @ the taste space on November 23, 2009

Sometimes I love how picking up a new ingredient leads you into different culinary directions.  I had lots of buttermilk left over after I made the fluffy blueberry buttermilk pancakes so I made the orange-cranberry scones and also this hearty apple cranberry loaf. It wasn’t long that I declared that I wasn’t a foodie hippie, but here I am a month later making cakes with ground almonds, buttermilk and ricotta with a minimal amount of flour (at least I didn’t go looking for muscovado sugar, and replaced it with brown sugar instead). And it was good. Moist, dense yet flavourful. The fresh cranberries were a wonderful addition. I liked the cake, and made a few modifications from the original at Sprouted Kitchen, but likely would not go through the fuss of buying such fancy ingredients a second time. This week, they all just perfectly came together at the same time.

Hearty Apple Cranberry Loaf

2 eggs
1/4 cup butter, just barely melted
1/2 cup ricotta
1 tbsp vanilla
1 cup buttermilk
3/4 cup all-purpose flour (or whole wheat pastry flour)
1 cup ground almonds (or almond meal)
1/2 cup + 2 tbsp (for topping) brown sugar
1/2 cup rolled oats
1 tbsp. baking powder
1 tbsp. cinnamon
3/4 tsp ground ginger
1 tsp salt
2 cups chopped apple
1 cup fresh cranberries

1. Preheat the oven to 375F
2. Butter the loaf pan.
3. Whisk the eggs, butter, ricotta, vanilla and buttermilk together.
4. Add the dry ingredients together, including the cinnamon, ginger and salt and mix to combine. Gently mix in the buttermilk mixture until incorporated.
5. Fold in the apples and cranberries, do not over mix.
6. Fill the loaf pan and sprinkle remaining 2 tbsp. of the brown sugar. Bake on the middle rack for 45 minutes until golden on top and springy to the touch. Test for doneness with a toothpick, as the type of pan and oven vary. Do not overcook, as it will continue to cook a bit more when you remove it. Remove and cool.

About these ads

2 Responses

Subscribe to comments with RSS.

  1. Sara said, on November 23, 2009 at 5:43 PM

    looks great! same texture as mine, pretty moist, but i thought it tasted great that way. I understand about not hunting around for odd ingredients… not something I do often but once I have them, I find ways to use them! Thanks for letting me know about your post, looks great!

  2. […] in Breakfasts by Saveur on September 30, 2010 Oftentimes, my breakfast and dessert could be the same dish. I never really thought I had sweet breakfasts, but I definitely prefer more wholesome […]


What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: