I love Thanksgiving morning. I think I quite prefer it to the main event. I simply love the coziness of it – the sheer joy of lazing around in your pajamas on a Thursday morning, idly watching the parade and looking forward to an entire day centered on eating and being with family. What could be better? Well, Christmas morning, obviously. BUT I love that Thanksgiving morning marks the official start of the holiday season (although, let’s be honest, I’ve been playing Christmas music since Halloween).
The ideal Thanksgiving breakfast is something simple and make-ahead-friendly, particularly if you are hosting dinner. It should not produce a sink full of dishes, and it should be conducive to eating in front of the TV for all the parade watchers out there. This bread is all that and more. It is festive, delicious and looks beautiful on your breakfast table (or coffee table, as the case may be). I love the nod to the holiday meal to come with the use of fresh cranberries.
Speaking of, I am a fresh cranberry devotee. It would be a shame to relegate these crimson jewels to an oft forgotten sauce served at one meal per year. I love using fresh cranberries in pastries, salads, braises, porridge and yogurt bowls. Their pop of tart, fresh flavor is the perfect foil to rich, winter-y flavors. Here, they brighten this bread and pair beautifully with the warm spices and orange. They also look gorgeous, studding the bread with their bright red hue.
The glaze is optional and is decidedly not cane sugar free, as it relies on confectioners’ sugar. However, balance is key, especially at the holidays! I use this sugar because it is organic, made from less-refined sugar and corn-free. I highly recommend the glaze, because it gives this bread its beautiful presentation. It is perfect not only for Thanksgiving morning but for the entire holiday season.
Enjoy, and happy thanksgiving!! xx Maggie
- 1 1/2 cups spelt flour (or all-purpose or whole wheat pastry)
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup coconut oil, melted
- 1/4 cup coconut sugar or light brown sugar
- 1/4 cup maple syrup
- 3/4 cup yogurt (I used whole milk greek yogurt; coconut yogurt would also work nicely for a dairy-free option)
- 2 large room temperature eggs
- 1 teaspoon orange zest, finely grated (from 1 small orange; plus more for garnish)
- 1 inch knob fresh ginger, peeled and finely grated
- 1/4 teaspoon vanilla bean powder (or 1 tsp vanilla extract)
- 1 1/2 cups fresh cranberries
For the glaze:
- 1 cup confectioners’ powdered sugar
- 3 tablespoons fresh orange juice
- 1/8 tsp vanilla bean or 1 tsp vanilla extract
- To garnish: freshly grated orange zest and thinly sliced cranberries.
- Preheat oven to 350°. Line 8 1/2 x 4 1/2 inch loaf pan with parchment paper or rub with coconut oil. Set aside.
- In a small mixing bowl, whisk together dry ingredients (spelt flour through ground ginger) and set aside. In a large mixing bowl, whisk together coconut oil, sugar and honey until smooth and creamy. Add yogurt, eggs, orange zest, grated ginger and vanilla and whisk until well combined. Add in the dry ingredients and stir until just combined, scraping the bottom of the bowl. Fold in cranberries.
- Pour batter into prepared loaf pan. Bake for approx. 50-60 minutes until lightly browned and a toothpick inserted into center comes out clean. Allow to cool in the pan for 15 minutes before removing loaf from pan. Let cool completely on wire rack.
- Once the loaf has cooled a bit, make the glaze. Whisk together powdered sugar, orange juice and vanilla until smooth. Add more orange juice or sugar to reach desired consistency – it should resemble a thick syrup. Drizzle over the loaf. Garnish with orange zest and sliced cranberries. Enjoy!