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Coziest Cranberry Swirl Loaf

This cranberry swirl loaf is the perfect seasonal snack! A cranberry compote is swirled throughout the interior of the loaf, which crystallizes as it bakes. Naturally sweetened with maple syrup and coconut sugar and made with spelt flour and coconut oil, this luxurious quick bread is healthy enough to eat for breakfast! 
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Breakfast, Snack
Cuisine: American, Canadian, Vegan, Vegetarian
Keyword: Cranberry, Loaf, Maple, Quick bread
Servings: 10 slices
Author: Allison

Ingredients

Cranberry Compote

  • 1 cup cranberries, fresh or frozen
  • 1/4 cup pure maple syrup

Loaf

  • 2 cups whole spelt flour
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup coconut sugar
  • 3/4 cup almond milk, room temperature
  • 1/2 cup coconut oil or butter, melted
  • 2 eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1/3 cup pure maple syrup

Instructions

  • Make the cranberry compote: Combine cranberries and maple syrup in a medium saucepan over medium heat. Once cranberries begin to pop, turn down heat to medium-low and stir often until cooked down into a jammy mixture. Remove from heat and set aside until ready to use. 
  • Preheat oven to 350 degrees F (180 degrees C) and line a standard (9x5 inch) loaf pan with parchment paper. Alternatively, grease your loaf pan with some coconut oil or butter. 
  • Make the loaf: In a large bowl, whisk together the spelt flour, baking powder, sea salt, and coconut sugar. 
  • In a medium bowl, mix together the almond milk, coconut oil, eggs, vanilla, and maple syrup. 
  • Add the wet ingredients to the dry ingredients and stir until just combined. Do not over-mix, as spelt has a delicate gluten structure that can be damaged by over-working. 
  • Pour half of the batter into the prepared loaf pan. Pour half of the cranberry compote on top and swirl with a knife. Pour the remaining batter on top and then add the remaining cranberry compote; swirl again. 
  • Bake for 50-60 minutes, or until golden and a toothpick inserted into the middle comes out clean. Let it cool in the pan for at least 45 minutes before removing and placing on a cooling rack. Allow to cool fully before slicing. 

Notes

  • You may be able to use 2 flax eggs (2 tbsp of ground flax mixed with 6 tbsp of water) in place of the eggs. 
  • This loaf will keep in a covered container at room temperature for 2 days, or in the refrigerator for up to a week. You may also store it in a container in the freezer for up to 1 month, although I'm sure you won't need to!