Check out these Fresh Ideas for Thanksgiving Main, Sides, and Desert, coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
To sign up for a Weekly or Bi-weekly Organic Basket click here https://www.gdorganics.com/book-online
This Week's Ingredients
FL Lacinato (Dinosaur) Kale
Covington Sweet Potatoes
FL Green Beans
Brussel Sprouts (In the Jumbo baskets)
FL Yellow Squash (In Large & Jumbo baskets)
Butternut Squash (In the Small baskets - make up from last week)
Entrée (Main Course)
MAPLE ROASTED PORK TENDERLOIN WITH FALL VEGGIES
⅓ cup apple cider vinegar
⅓ cup olive oil
¼cup soy sauce (swap for coconut aminos to make paleo)
¼cup maple syrup (check your labels to make sure you are buying 100% pure maple syrup (not pancake syrup). It makes a difference!)
¼ cup whole grain mustard
1 tsp black pepper
1-2 lb pork tenderloin
1 tbsp olive oil
2-3 cups Brussel sprouts, halved
½ onion, cut into large chunks
2 apples, cored and sliced
½ tbsp butter or ghee
Whisk together apple cider vinegar, olive oil, soy sauce (or coconut aminos), maple syrup, whole grain mustard and pepper until well combined into a marinade.
Place pork tenderloin in a large freezer bag and pour marinade over it. Let marinate in the fridge for al least 1 hour to overnight.
Remove pork tenderloin from the fridge and let sit for at at least 20 minutes to come to room temperature. Preheat oven to 375 degrees F.
Heat 1 tbsp olive oil over high heat in a cast iron pan (or other oven safe skillet) until hot and shimmering.
Remove pork tenderloin from the marinade (do NOT throw extra marinade away), shaking off any excess liquid and carefully place in heated skillet. You should immediataley hear a sizzle (if you don't, the pan is not hot enough). Sear for approximately 1 minute on all 4 sides until golden brown.
While pork is searing, mix together Brussel sprouts, onion and apple slices and cover with leftover marinade, stirring to fully coat.
Once pork is finished searing, use a slotted spoon to transfer veggies and apples to the skillet. *Note* You can move the pork around so that it sits on top of the veggies or is nestled in the middle, your choice.
Take remaining marinade (from the bowl of veggies) and pour over the top of the pork tenderloin.
Place the skillet in the preheated oven and roast at 375 degrees F until veggies are tender and pork reaches an internal temperature of 145 degrees F, around 30-40 minutes. *Note* Because of varying sizes of pork tenderloins the best way to ensure your meat is properly cooked is to use a quick read meat thermometer.
Remove skillet from the oven and use tongs to place pork on a cutting board to rest for approximately 5-8 minutes. Using a slotted spoon, transfer cooked veggies and apples to a serving dish and cover with foil to keep warm.
While your pork is resting, add a knob of butter (about ½ tbsp) to the remaining juices in the pan and bring to a boil over medium-high heat on the stove.
Simmer and reduce the sauce for around 3-5 minutes until it has thickened up to your desired consistency.
Slice the pork and serve with the roasted veggies and apples and, if desired, a side of your choice (I recommend sweet potatoes mashed with a little butter, sour cream, salt, pepper and a pinch of cinnamon), pouring the pan sauce over the top of everything. Enjoy!
Apple Butternut Squash Casserole
Looking for a side dish for Thanksgiving or Christmas? Love fall vegetables and want a new way to cook butternut squash? This apple butternut squash casserole recipe is so delicious you won’t even know it is also good for you.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
1 tbsp olive oil
3 c. butternut squash cubed
2 medium firm apples cubed
1 small red onion chopped
1½ t. fresh sage chopped
1½ t. fresh thyme leaves
Sea salt and black pepper to taste
6 slices center cut bacon chopped into ½-inch pieces
1/4 c. pecans roughly chopped
1 T. honey or sugar free maple syrup
½ t. ground cinnamon
¼ t. ground cloves
Preheat oven to 400°F and grease a 9×13” and spray with nonstick spray. Set aside.
Combine the butternut squash, apples, red onion, oil, sage, and thyme in a large mixing bowl. Season with salt and black pepper, to taste, and toss to combine.
Transfer the butternut squash mixture onto the prepared baking dish and spread into an even layer. Place in the preheated oven to roast just until the butternut squash is fork-tender, around 25-30 minutes.
While the butternut squash mixture is roasting, heat a large sauté pan over medium heat and add the bacon. Cook, stirring occasionally until the bacon is cooked through and crispy, approximately 8-10 minutes. Transfer the bacon to a small mixing bowl lined with paper towels to absorb excess grease. Blot off remaining grease on top and set aside to cool for 5-10 minutes.
Once cooled, discard the paper towels and add the chopped pecans, honey, cinnamon, and ground cloves. Season with salt and black pepper, as desired, and toss to combine.
Remove squash from oven and top with the bacon-pecan mixture. Return to the oven until the topping is nicely browned, approximately 10 minutes. Remove from oven and cool for 5 minutes before serving. Enjoy!
Mashed Sweet Potatoes With Brown Sugar and Pecans
Bottom of Form
Want to step up your mashed sweet potato game? Use a food processor to whip boiled sweet potatoes into a quick and creamy purée, then stir in eggs, maple syrup, vanilla, and lemon juice before baking into a dynamic and comforting Thanksgiving casserole. (No food processor? Use a potato masher to mash the boiled potatoes by hand before stirring in the other ingredients. The resulting casserole won't be quite as smooth, but it'll still be delicious.)
For topping: Skip the marshmallows in favor of brown sugar and pecans, which turn into a crunchy, buttery, candylike crust.
For the topping:
1 cup (packed) golden brown sugar
½ cup chopped pecans (about 2 ounces)
¼ cup (½ stick) chilled butter, cut into ¼-inch pieces
For the sweet potatoes:
5 pounds sweet potatoes (yams), peeled, cut into 1½-inch pieces
4 large eggs
3 tablespoons pure maple syrup
2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons salt
Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.
Curried Apple Turnovers
prep time: 20 MINUTES
cook time: 20 MINUTES
total time: 40 MINUTES
Fragrant crispy Curried Apple Turnovers with hidden treasures inside! This classic turnover recipe, with a twist, offers bold flavor inside crunchy crust.
servings: 18 turnovers
2 sheets puff pastry
2 apples, medium
1/2 cup golden raisins
Zest of 1 orange
2 tablespoons orange juice
3 tablespoons brown sugar
2 tablespoons flour
½ teaspoon garam masala
¼ teaspoon curry powder
¼ teaspoon salt
1 large egg + 1 tablespoon water
Turbinado sugar for sprinkling
Preheat the oven to 400 degrees F. Peel and chop the apples into ¼ inch cubes. Mix the apple cubes with the raisins, orange zest, orange juice, brown sugar, flour, garam masala, curry powder, and salt.
Cut each puff pastry sheet into 9 squares and place them on baking stones or parchment paper-lined cookie sheets. Gently roll out each square into a diamond shape. Top each diamond with a tablespoon of apple mixture.
Whisk the egg with 1 tablespoon of water and brush the egg wash over the edges of the diamond. Then fold the dough over the apple mixture and crimp the edges with a fork.
Brush the tops with egg wash and sprinkle with Turbinado sugar. Bake for 17-20 minutes until golden brown on top. Serve warm or at room temperature.
Entrée (Main Course)
Kale Pesto Pizza
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 minutes
Yield: 1 large or 2 smaller pizzas
This kale pesto pizza recipe is a perfect weeknight meal! Kale lovers will appreciate the crispy kale on top, too. You can change up the toppings if you’d prefer, though! Recipe yields one large, 12-inch pizza or two smaller, 9-inch pizzas.
1 batch easy whole wheat pizza dough (see below) or 1-pound store-bought pizza dough
2 cups (8 ounces) grated low-moisture part-skim mozzarella cheese
1 cup lightly packed kale, chopped into small, bite-sized pieces
1 teaspoon olive oil
Optional garnishes: red pepper flakes
Kale pesto (yields about 1 ½ cups, which will probably leave you with extra)
3 cups packed kale, preferably the Tuscan/lacinato variety, thick ribs removed and roughly chopped (about 1 small bunch)
¾ cup pecans or walnuts
2 tablespoons lemon juice (about 1 small lemon)
2 to 3 cloves garlic, depending on their size
¾ teaspoon fine-grain sea salt
Freshly ground black pepper, to taste
½ cup olive oil
Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone, place it in the oven on the top rack. If you’re using my dough recipe, (see below) prepare dough through step 4. If you’re using store-bought dough, check the instructions of the package. It might need to rest at room temperature while you work on the pesto.
Make the pesto: In a food processor, add the kale, pecans, lemon juice, garlic, salt and several twists of freshly ground black pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon juice, salt or pepper if necessary.
Prepare the pizza dough as directed. If you’re using my pizza dough recipe, I’d make two pizzas. If you’re using store-bought dough like me, I’d roll it out into one large pizza. I like to roll out the dough on pieces of parchment paper for easy transfer to the oven. For best results, roll the dough out as thin as reasonably possible while maintaining an even surface level.
Top pizza(s) with an even layer of pesto (you may end up with extra pesto, which would be great on pasta or as a sandwich spread, etc.). Sprinkle cheese over the top. Lastly, in a small bowl, toss 1 cup chopped kale with 1 teaspoon olive oil and a sprinkle of salt. Rub the oil into the kale so it’s covered with a light, even layer. Distribute the kale evenly over the top of the pizza.
Transfer one pizza to the oven, either on a baking sheet or onto your preheated baking stone. Bake until the crust is golden and the cheese on top is bubbly (about 10 to 12 minutes on a baking sheet, or as few as 5 minutes on a baking stone). Repeat with remaining pizza, if necessary. If desired, top pizza with a light sprinkle of red pepper flakes. Slice and serve.
Easy Whole Wheat Pizza Dough
Whip up this 100% whole wheat pizza dough recipe in your food processor. It hardly needs kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Dinner is ready! Yields two medium (11″ diameter) pizzas.
Whole wheat pizza dough
1 cup water, heated to 110 degrees (very warm, almost too hot for comfort)
1 tablespoon extra virgin olive oil
1 tablespoon honey or sugar
1 envelope (2 ¼ teaspoons) rapid-rise or instant yeast
2 ¾ cups (345 grams) white whole wheat flour or regular whole wheat flour
¼ cup grated Parmesan cheese
1 teaspoon fine salt
Green Bean and Celery Salad
Total: 14 min
Prep: 10 min
Cook: 4 min
In a bowl Whisk together:
2 tablespoons lemon juice,
1 tablespoon dijon mustard
a pinch of salt
3 tablespoons olive oil
1 minced shallot
2 tablespoons capers
handful each of chopped parsley and celery leaves
a pinch of pepper
a few thinly sliced celery ribs
Boil 3/4 pound halved green beans until crisp-tender, 4 minutes; drain
add to the dressing.
Yellow Squash Soup with Parm & Herbs
2 lbs. yellow squash, thinly sliced
1 cup chicken stock
¾ cup chopped onion
2 tbsp. butter
1 tbsp. lemon zest
4 tbsp. grated Parmesan
2 tbsp. chopped fresh parsley or tarragon
In saucepan with a lid, cook first 5 ingredients, covered, over medium, stirring occasionally, until veggies are tender, 15 minutes. Working in batches, puree in blender; season. Divide among bowls; top with cheese and parsley.
Cleanup Act: After pureeing soups, let your blender clean itself: Fill it halfway with warm water and a drop of soap, hit the button and watch it go to work. Pure whiz-ardry!
Cranberry Cheesecake Banana Bread
We love a good banana bread and we are always looking for endless ways to use up ripened bananas. This spin on banana bread has a cheesecake layer and tart cranberries bursting with flavor. It's a triple threat if we've ever seen one! The sugared cranberries are completely optional but make it so fun and beautiful!
PREP TIME: HOURS 30 MINS
TOTAL TIME: 1 HOUR 50 MINS
FOR THE BREAD
1 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
1/2 tsp. ground cloves
1/2 c. granulated sugar
4 tbsp. butter, melted
1 large egg
1/4 c. greek yogurt
juice of 1/2 an orange
1 tsp. pure vanilla extract
2 ripe bananas, mashed (about 3/4 c.)
1 c. fresh or frozen cranberries
FOR THE CHEESECAKE LAYER
1 (8-oz.) block cream cheese, softened
2 tbsp. granulated sugar
1 large egg
Zest of 1 orange
FOR THE TOPPING
1 c. powdered sugar
2 tbsp. freshly squeezed orange juice
1/2 c. frozen cranberries
1 tbsp. granulated sugar
Make banana bread batter: Preheat oven to 350°. Line a 8.5”-x-4.5” loaf pan with parchment paper and grease with cooking spray. In a medium bowl, whisk together flour, baking soda, salt, and cloves.
In a large bowl, mix together melted butter and sugar. Add egg, yogurt, orange juice, and vanilla and mix until combined. Add mashed bananas and mix until incorporated. Add dry ingredients to wet ingredients and mix until just combined. Fold in cranberries.
Make cream cheese layer: In a medium bowl, using a hand mixer, beat cream cheese and sugar together until no lumps remain. Add egg and orange zest and beat until incorporated.
Add about half of the banana bread batter to prepared pan, then top with all of the cheesecake filling. Add remaining banana batter and smooth top.
Bake until a toothpick inserted in middle comes out clean, about 1 hour and 15 minutes. Let cool completely.
In a small bowl whisk together powdered sugar and orange juice.
In another small bowl toss cranberries with sugar.
Drizzle cake with icing and top with sugared cranberries.
Meal # 3
Entrée (Main Course)
Sweet Potato Kale Curry
This sweet potato kale curry is extremely simple and delicious. Hearty chunks of sweet potato swim in a tomato and onion curry spiked with turmeric, ground chili, and coriander. This filling dish also includes a bit of coconut milk to balance out all the zest. Serve in a bowl over a bed of basmati rice.
Cooking Time 40
1 1/2 teaspoons oil
1 teaspoons cumin
1 heaping cup onion, very finely chopped
1 heaping cup tomato, very finely chopped
2 teaspoons ginger, grated
1 tablespoon and 1 teaspoon garlic, grated
1/2 teaspoon ground turmeric
3/4 teaspoon ground chili
1 1/2 teaspoon ground coriander
Salt, to taste
1/2 teaspoon garam masala (optional)
1/2 cup coconut milk
2 1/2 cups water
1 cup sweet potato chunks
2 cups kale
In a stockpot, heat oil. Once the oil is really hot, add cumin seeds.
Once they crackle, add onions. Keep on low flame stirring constantly until brown and caramelized, then add grated ginger and garlic and fry for 2 minutes.
Now, add tomato and fry until mushy.
Turn heat to low, add the turmeric, chili, and coriander, and fry on low heat for 3 minutes, constantly stirring.
Add 1 cup of water, increase heat back to medium, and let the spices boil in water.
Once water gets evaporated, add the sweet potato and kale, salt, stir for 3 minutes and add 1 1/2 cups of water. Cover and let it cook for 13 minutes or until sweet potato is cooked through.
Now add coconut milk and garam masala and let it sit for 5 more minutes.
Take off heat and serve immediately.
ROASTED BUTTERNUT SQUASH SALAD WITH CRANBERRIES, CARAMELIZED PECANS AND GOAT CHEESE
Roasted Butternut Squash Salad with Cranberries, Caramelized Pecans and Goat Cheese all drizzled with the most incredible CRANBERRY VINAIGRETTE belongs on your table this Thanksgiving and Christmas and all season long! You are probably going to want to volunteer to bring salad to Thanksgiving this year because this salad is make ahead, stress free perfection.
SERVINGS: 8 SERVINGS
PREP TIME:30 MINUTES
COOK TIME:15 MINUTES
ROASTED BUTTERNUT SQUASH
1 butternut squash (1 1/2-pounds) peeled and chopped into 1/2-3/4” cubes
2 tablespoons olive oil
1 tablespoon pure maple syrup
1/4 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne
Roasted Butternut Squash from above
2 cups Lettuce
1/2 red onion, thinly sliced
1 Granny Smith apple, chopped
1 cup dried cranberries/craisins
4 oz. soft crumbled goat cheese
1/2 cup fresh cranberries
1 garlic clove, peeled
1 small shallot, peeled
2 tablespoons sugar, more or less to taste
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
3/4 cup olive or canola oil
1/2 teaspoon pepper
1/2 teaspoon salt
Add cranberries, garlic clove and shallot to food processor and chop fine. Add sugar, Dijon, red wine vinegar, oil, salt and pepper and process until smooth.
Refrigerate Vinaigrette while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The Vinaigrette is best if allowed to chill at least one hour in advance. Vinaigrette can a be made ahead of time and stored in the refrigerator for a couple days.
Prepare according to directions. Can be made, cooled then stored in an airtight container for up to one week before using.
Preheat the oven to 400 degrees F.
Add butternut squash to a foil lined baking sheet (for easy cleanup). Add olive oil, maple syrup, salt, pepper, cayenne and toss until evenly coated. Roast for 15-20 minutes, turning once, until tender.
When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.
You can prepare all of the salad ingredients days in advance (except the apple) and keep them separate in airtight containers in the refrigerator (except nuts – keep at room temperature in an airtight container) until ready to serve so your salad can come together in minutes.
All ingredients are a guideline. Add more or less of your favorite salad fixings!
#Apple Cranberry Stuffing
Apple Cranberry Stuffing is the perfect Thanksgiving side dish made with fresh apples, cranberries, celery and onions.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10 cups
▢10 Cups French Baguette Cubes (about 2 baguettes) ¾ – 1 inch cubes
▢7 tablespoons Unsalted Butter
▢2 cups Fresh Celery chopped (about 4-5 stalks)
▢2 cups Yellow Onion chopped
▢1 teaspoon Sea Salt
▢½ teaspoon Ground Pepper
▢2.5 cups Apples stems removes, cored, chopped
▢1 ¼ cups Chicken Stock
▢1 tablespoon Fresh Rosemary minced
▢2 teaspoons Fresh Thyme minced
▢2 teaspoons Fresh Sage minced
▢½ cup Fresh Cranberries halved
Preheat oven to 300 F (150 C) and line a large baking sheet with parchment paper. Cut french baguettes into ¾-1 inch cubes and evenly spread onto baking sheet. Bake for 15 minutes until dried but not browned. Remove from oven to cool.
Place breadcrumbs into a large mixing bowl and set aside.
Increase oven temperature 350 F (180 C) and lightly butter a 9 x 13 inch baking dish or similar size.
Place butter, celery, and onions in a large skillet and heat on medium-high for about 7 minutes to tender. Sprinkle with salt and pepper once butter is melted.
Add chopped apples to skillet and cook for an additional 3 minutes.
Pour chicken stock into skillet and add fresh herbs. Heat an additional 2 minutes.
Pour skillet mixture into the bowl with dried breadcrumbs. Gently fold to mix with a rubber spatula. Toss in sliced cranberries and mix to incorporate.
Transfer stuffing mixture into prepared baking dish. Loosely cover dish with aluminum foil, place on center of middle rack in the oven. Bake for 30 minutes and then remove foil to bake for additional 10-15 minutes until top is lightly golden.
Remove stuffing from oven and cover with aluminum foil to keep warm before serving.
Yields: 1 loaf, 12 slices
Prep Time: 35 mins
Cook Time: 1 hr 10 mins
Inactive Time: 1 d 2 hrs
Total Time: 1 d 3 hrs 45 mins
This quick bread is an irresistible combination of bright tangy cranberries and cozy, comforting flavors! It’s really soft and moist, and it tastes even better on the second and third day. Don’t rush the final chilling step – it makes a huge difference in this cranberry bread’s flavor! Leftovers will keep for at least 5 days (if not longer!) if stored in the refrigerator tightly sealed inside of plastic wrap or inside of an airtight container. Individual slices freeze and thaw really well too!
IMPORTANT – READ BEFORE BEGINNING: It’s SO important to chill this quick bread for 24 hours, so please plan ahead! It makes a huge difference in the overall flavor, as well as the cranberries’ texture. I’ve covered this in more detail in my blog post above and the “Chilling for 24 Hours” note below, but it’s so important that I’m adding a note for you here too. I promise this cranberry bread is worth the wait!
1 ½ tsp baking powder
½ tsp baking soda
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt
½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
3 large egg whites, room temperature
2 ½ tsp almond extract
2 tsp liquid stevia
3 tbsp (36g) confectioners' style erythritol (or 3T Sugar)
½ cup (120g) plain nonfat Greek yogurt
¾ cup + 2 tbsp (210mL) nonfat milk, divided
1 ½ cups (150g) whole fresh cranberries
Preheat the oven to 350°F, and coat a 9x5” loaf pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, ginger, and salt. In a separate bowl, whisk together the butter or coconut oil and egg whites. Whisk in the almond extract and stevia. Whisk in the erythritol. Stir in the Greek yogurt, making sure no lumps remain. Stir in 6 tablespoons of milk. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For the best results, add the flour mixture in 3 equal parts.) Fold in the cranberries.
Spread the batter into the prepared pan. Cover the top with foil, crimping the edges around the pan’s rim to seal, and try to pushup the foil in the center to ensure it doesn’t touch the batter while baking. Bake covered at 350°F for 35 minutes. Acting very quickly, remove the pan from the oven, and carefully remove the foil. Immediately put the pan back in the oven, and continue baking the cranberry bread for an additional 25-35 minutes(for a total of 60-70 minutes) or until the top feels firm to the touch and looks golden or a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.
Once at room temperature, tightly seal the loaf inside of plastic wrap and refrigerate. For the best flavor, chill for at least 24 hours before slicing and serving. (See Notes!)
Do not use a stand or hand-held mixer to make the batter. To ensure the best possible texture, use a whisk where explicitly instructed, and use a fork for everything else.
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
NUTMEG + GINGER NOTE: If you cut into this loaf on the same day it was baked, then there will be fairly prominent nutmeg and ginger flavors. However, if you chill it for 24 hours as instructed, the spices’ flavor mellows and melds into a more subtle background richness and coziness.
If you’re not a huge spice fan, then decrease both of these to ¼ teaspoon instead.
TO USE WHOLE EGGS: You must use all 3 egg whites. Without all 3 egg whites, your loaf will collapse some while cooling. If you prefer to use whole eggs, then use 3 whole eggs and reduce the milk by 1 tablespoon to compensate for the added volume from the yolks.
ALMOND EXTRACT ALTERNATIVE: Vanilla extract may be substituted for the almond extract, if you prefer. Your cranberry bread won’t taste quite as sweet, but it’ll still taste delicious!
STEVIA NOTE + ALTERNATIVES: I do not recommend substituting for the liquid stevia, if at all possible. I buy it online here because that’s the best price I’ve found. It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!
For a sweeter flavor, increase the liquid stevia by ¼ to ½ teaspoon.
However, if you prefer, you may substitute ¾ cup + 2 tablespoons (210mL) of pure maple syrup, honey, or agave for the liquid stevia AND omit the milk. Alternatively, substitute ¾ cup + 2 tablespoons (168g) of coconut sugar, brown sugar, or granulated sugar for the liquid stevia AND decrease the milk to 7 tablespoons (105mL). The baking time may vary slightly with any of these options.
ERYTHRITOL ALTERNATIVES: Coconut sugar, brown sugar, or granulated sugar may be substituted for the erythritol.
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
FRESH CRANBERRY ALTERNATIVE: Frozen and thawed cranberries may be substituted for the fresh.
DRIED CRANBERRIES OPTION: Add ¾ cup of dried cranberries to a microwave-safe bowl, and pour water on top until they’re completely covered place the lid or a plate on top, and microwave the bowl on high for 1 minute. Let the cranberries sit while mixing together the batter, then thoroughly drain just before folding them in. This trick hydrates them so they’re soft and plump!
GLUTEN FREE OPTION: For the gluten-free flour, use as follows: 1 ¼ cups (150g) millet flour, ¾ cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 2 teaspoons xanthan gum. Many store-bought gluten-free flour blends (I like Bob’s Red Mill!) will also work, if measured like this.
IMPORTANT FOIL NOTE: You must cover the batter with foil during the first stage of baking. This allows the center to cook through without the top turning overly brown or burnt. (It also creates a beautiful evenly domed top without any major cracks!) Work very quickly when removing the foil! If you leave the pan out of the oven for too long, the loaf will start to collapse, and it won’t recover to fully rise properly. You can see how I cover the pan with foil in my video here above the recipe (it's for a similar recipe!).
CHILLING FOR 24 HOURS: Yes, this is a long time to wait before slicing into your loaf. However, it makes a huge difference in the flavors and textures! The spices meld, turn mellower, and have a much cozier background taste. The cranberries also soften, turn almost juicy, and lose some of their tartness. (I wouldn’t go as far as to call them sweet… But they’re much less tart!) Personally, I think this cranberry bread tastes better the longer it chills, even past the initial 24 hours. Day 3 tasted even better than Day 2 to my taste testers and me! I wrap it in Stretch-Tite (← I've found it clings and seals tighter than other brands!) before storing in the refrigerator.
FREEZING TIP: Cut the loaf into individual slices prior to freezing to make it easier (and faster!) to thaw.
TO MAKE MINI LOAVES: Divide the batter between 3 mini loaf pans (about 5 ¾” x 3” in size – I use these!). Cover the top of each with foil, just like as instructed with the 9x5” loaf pan. Bake covered at 350°F for 25 minutes. Quickly and carefully remove the foil. Continue baking uncovered at 350°F for an additional 25-30 minutes (for a total of 50-55 minutes) or until the tops feel firm to the touch and look golden or a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely. Once at room temperature, follow Step 4 of the Instructions above.