Cranberry Raspberry Clementine Loaf

Pops of tart cranberries balanced with sweet raspberries and clementine swirl through this festive loaf. Have it for breakfast, dessert or for a midnight snack on Christmas Eve. Just be sure to be asleep before Santa arrives! 🎅

Makes 1 - 8 X 4" loaf or 8 - 3 X 2" mini loaves

Ingredients:

Jam:

1 1/2 cups fresh or frozen cranberries

1/3 cup sugar

1 tbsp orange juice

1 clementine, peeled and chopped

1/4 cup raspberry jam

zest of 1 lemon

1/2 cup raspberries

Loaf:

1 cup cranberries

1/2 cup + 2 tbsps soft butter

3/4 cup sugar

2 cups flour

1 1/2 tsps baking powder

1/4 tsp baking soda

1 tsp salt

3 eggs

1/2 tsp vanilla

1 cup plain or berry yogurt

1 tsp lemon zest

Glaze:

1/2 cup icing sugar

juice of 1/2 lemon

1/4 tsp vanilla

Combine all of the jam ingredients except the rasperries in a saucepan and bring to a simmer. I just cut the clementine skeins in half but then had to use a stick blender at the end of the cooking time. Chopping and removing the membrane prior to cooking could be another way to go.

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Then on medium heat cook and stir 7 or 8 minutes or until the cranberries burst and the sauce begins to thicken. 

Remove from heat and fold in the raspberries. Set aside.

In a large bowl whisk together the flour, baking powder, baking soda and salt. Toss 1 tbsp of the the flour mixture with 1 cup of cranberries. 

In another large bowl beat the butter and sugar together 4-5 minutes or until frothy. Then add the eggs one at a time and the vanilla. Alternate adding the flour mixture and the yogurt to this bowl just until combined and fold in the lemon zest and fresh cranberries.

Prepare your baking pan of choice with oil and flour (I like to use Baker's Joy all-in-one spray). If using minis, divide half the batter into each loaf. Or put half the batter in a large single loaf pan. Spoon half the jam on top and swirl gently through with a knife.

Put the rest of the batter on top then finish with the rest of the jam and swirl again lightly.

Bake at 350°F for 25-30 minutes for minis and 55-60 minutes for the single loaf or until a cake tester comes out clean. Cool in pan on rack for 20 minutes before removing from pan to cool completely on rack.

OhMyGod that jewel-like jam top!

Once cooled whisk the glaze ingredients together. Because the juice of half a lemon isn't an exact measurement you may have to add more icing sugar to get a good drizzling consistency.

And drizzle away!

See how the jam is layered throughout the loaf... gorgeous!