Seasonal Eats: Red Apron’s Holiday Breakfast Cranberry Chocolate Chip Loaf

Red Apron makes its own mix for this holiday loaf.
Photo: Bonnie Findlley

Need a quick-and-easy recipe for festive snacks and breakfasts? Look no further than this yummy, no-fuss loaf from Red Apron, featuring seasonal cranberries.

To make the loaf, co-owner Jennifer Heagle says Red Apron uses organic spelt flour from CIPM farm near Madoc. “Patricia Hastings grows heirloom and organic grains that are milled locally and sold in a selection of retail stores in Ottawa including the Natural Food Pantry,” Jennifer says. “We source the dried cranberries from Upper Canada Cranberries near Osgoode and use fair trade Cocoa Camino dark chocolate chips.”


¾ cup organic spelt flour

1½ cups organic all purpose flour

¾ cups organic cane sugar

1½ tsp baking powder

¾ tsp salt

½ tsp dried orange peel or 1 teaspoon grated fresh orange peel

½ cup organic fair trade chocolate chips

¾ cup dried cranberries

3 eggs

1 cup canola oil or melted butter

¾ cups whole milk

Preheat oven to 350° F.

In a mixing bowl, beat the eggs well and add milk and oil or butter. In a separate bowl, combine the dried ingredients.

Stir wet and dry ingredients together until combined. Do not over-mix. Grease two loaf pans and divide batter between them.

Bake for 30-35 minutes or until a toothpick inserted into the centre of the loaf comes out clean.


Be Sociable, Share!

Tags: , , , , , , , ,

Leave a Reply