In the October 2012 issue of Cooking Light magazine, we found this recipe for Kumquat-Cranberry Cornmeal Loaf which looked fascinating. That year, we began baking this quick bread for the holidays and giving them as gifts. Still to this day, it is a favorite at the holiday times and is always well received by friends, family members, and co-workers.
Kumquat-Cranberry Cornmeal Loaf
Servings: 16 slices
Ingredients
- 1 cup fresh cranberries
- 1/3 cup granulated sugar
- 2 tbsp slivered orange rind strips
- 1 tsp all-purpose flour
- 1/2 tsp grated lemon rind
- baking spray with flour (such as Baker’s Joy)
- 6.75 oz all-purpose flour
- 1/2 cup yellow cornmeal
- 3/4 tsp baking powder
- 1/2 tsp salt
- 2/3 cup agave nectar
- 1/2 cup extra-virgin olive oil
- 1/2 cup whole buttermilk
- 1 tsp grated orange rind
- 2 large eggs
Instructions
- Preheat oven to 350 degF.
- Combine the first 5 ingredients in a bowl, and toss well. Coat a 9×5-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 of flour into dry measuring cups; level with a knife. Combine flour, corn meal, baking powder, and salt in a large bowl; make a well in the center of the 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 degF 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.