As promised, here is my cranberry swirl loaf recipe! This quick bread is perfect as a holiday breakfast, snack, or dessert. It comes together in under 30 minutes, including the cranberry cooking time. The maple syrup flavour really shines through here, as does the unique nuttiness of the spelt flour. As it bakes, the cranberry swirl begins to crystallize on the top, creating a crispy exterior with a soft, chewy interior. Furthermore, this recipe takes advantage of a few of my favourite Canadian products: cranberries, pure maple syrup, and spelt flour!
I am a bread/loaf lover through and through. Banana bread has its time and place, to be sure, but if you are a fiend for gluten such as myself, a diversification of loaf options becomes necessary rather quickly. You can, of course, substitute your favourite gluten-free flour blend for the spelt flour called for in this recipe. And, while I have only made this recipe with eggs, I am fairly certain that you will be able to make this recipe vegan by using 2 flax eggs (1 flax egg=1 tablespoon ground flaxseed + 3 tablespoon water). Please let me know if you try it!
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This loaf is delightful with a generous smear of almond butter for breakfast, or with a steaming mug of chai for an afternoon pick-me-up!
However and whenever you choose to eat this loaf, I hope that you LOVE it. If you make it, don’t forget to tag me on Instagram: @holisticallie and #holisticallie.
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