Christmas Morning Cornbread Loaf Cake
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Cook time: 
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Yield: 1 (9 by 5-inch) loaf
Christmas Morning Cornbread Loaf Cake is flavored with vanilla bean, nutmeg, and rosemary, and studded with cranberries; it doesn’t any more festive!
  • ½ cup (60 g) dried whole cranberries
  • ½ cup (120 ml) boiling water
  • 1¼ cups (150 g) yellow cornmeal
  • 1 cup (128 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • 1¼ cups (250 g) sugar
  • 2 large eggs
  • ¾ cup (180 ml) avocado oil (or neutral-flavored oil of your choice)
  • ¾ cup (180 ml) milk (I used whole milk)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon vanilla bean paste
  • 1½ teaspoons blackstrap molasses
  • 1 tablespoon minced fresh rosemary
  • 4 tablespoons powdered sugar
  • 1 to 2 teaspoons water
  1. Preheat the oven to 350F. Line a 9 by 5-inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides.
  2. Put the cranberries in a small bowl and pour the boiling water on top. Let them soak for 10 minutes, and then drain.
  3. Whisk together the cornmeal, flour, baking soda, salt, and nutmeg in a medium bowl and set aside.
  4. In a large bowl, beat together the sugar and eggs until light and fluffy. Beat in the oil, milk, vanilla, vanilla bean paste, molasses, and rosemary.
  5. Stir the dry ingredients into the wet, being careful not to overmix. Fold in the drained cranberries.
  6. Pour the batter into the prepared pan and bake until a wooden pick inserted inside comes out clean, about 65 to 70 minutes. Cool completely before drizzling on the glaze.
  7. For the glaze, whisk just enough water into the powdered sugar until it reaches a thick glaze-like consistency. Drizzle over the cooled loaf. Let the glaze set before slicing.
Recipe by An Edible Mosaic™ at