When everything on my website started with “Spiced Pumpkin” a few weeks ago, my sister gently reminded me that it was time for cranberry season and asked that I could create something for the leftover cranberries she had in her fridge. The tart crimson berries hadn't even crossed my mind as of late because they were non-existent in the Kona grocery stores I was frequenting. I did see them at Costco but it was enough to feed a small village, so I waited until we got home. I took my first trip to Trader Joes, and there they were! And organic no less. I then came up with this very easy bread recipe, Cranberry Lemon Loaf!
Living in Hawaii was such an incredible experience and we made so many dear friends that I miss terribly, but I do have to admit it was nice to get home and see Christmastime in full swing. It's a bit difficult to get in the spirit with the warm weather and lack of decorations there! While cranberries usually make their first appearance on the Thanksgiving table, they are synonymous with the December holiday season to me. I'm fond of a good quick bread, which pretty much all grain-free breads are, so I set out to create a holiday loaf and put my new berry bounty to use. Cardamom, the spice often used in Chai tea, is used to bring out the tart flavors of the lemon and cranberry. And keeping with all things Christmas, I just had to incorporate the twinkly little white lights in the background!