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
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