Kumquat-Cranberry Cornmeal Loaf

Ingredients

• 0.7 cup agave nectar 
• 0.8 teaspoon double-acting baking powder 
• 0.5 cup buttermilk whole
• 1 cup cranberries fresh
• 2 large eggs 
• 1 teaspoon flour all-purpose
• 1.5 cups flour all-purpose
• 0.3 cup granulated sugar 
• 0.3 cup kumquats thinly sliced
• 0.5 teaspoon lemon rind grated
• 0.5 cup olive oil extra-virgin
• 1 teaspoon orange rind grated
• 0.5 teaspoon salt 
• 0.5 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• loaf pan
• wax paper
• measuring cup
• serrated knife

Directions

1. Preheat oven to 35
2. Combine the first 5 ingredients in a bowl, and toss well. Coat a 9 x 5-inch loaf pan with baking spray; line bottom of pan with wax paper. Coat wax paper with baking spray.
3. Sprinkle bottom of pan with cranberry mixture. Set aside.
4. Weigh or lightly spoon 75 ounces flour into dry measuring cups; level with a knife.
5. Combine flour, cornmeal, baking powder, and salt in a large bowl; make a well in center of mixture.
6. Combine agave nectar and the remaining ingredients in a bowl, stirring well, and add agave mixture to flour mixture, stirring just until combined. Scrape batter into prepared pan over cranberry mixture.
7. Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan 10 minutes on a wire rack.
8. Cut dome off bread using a serrated knife.
9. Place a plate upside down on top of bread; invert bread onto plate. Discard wax paper. Cool.