Cornmeal Cranberry Bread Recipe

Name: Cornmeal Cranberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1 cup cornmeal; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons salt; 1/2 cup sugar; 1 1/4 cups buttermilk; 2 eggs; 1/2 cup butter, melted; 1/4 cup maple syrup; 1/2 teaspoon vanilla extract; 3/4 cup chopped pecans; 3/4 cup dried cranberries (I used a mix of dried cherries and golden raisins)

Servings: persons

1 cup all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup sugar
1 1/4 cups buttermilk
2 eggs
1/2 cup butter, melted
1/4 cup maple syrup
1/2 teaspoon vanilla extract
3/4 cup chopped pecans
3/4 cup dried cranberries (I used a mix of dried cherries and golden raisins)

1
Preheat oven to 350u00b0F.
2
Mix dry ingredients in a large bowl (flours- sugar).
3
Mix buttermilk, eggs, melted butter, vanilla and maple syrup in a small bowl.
4
Add liquid ingredients to dry, mixing with a fork.
5
Add in pecans and dried fruit of choice.
6
Spray a loaf pan with cooking spray, bake for 1 hour or add 10 minutes, or until done.
7
Cool on rack for 20 minutes, turn out of pan.

1327

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup whole wheat flour, 1 cup cornmeal, 1 1/2 teaspoons baking powder, and more.

Yes, Cornmeal Cranberry Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal Cranberry Bread

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