Cranberry-Cornmeal Quick Bread Recipe

Name: Cranberry-Cornmeal Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: nonstick vegetable oil cooking spray; 1 cup unbleached all-purpose flour; 1 cup whole wheat flour; 1 cup medium-grind whole grain cornmeal or 1 cup regular cornmeal; 1/2 cup Splenda sugar substitute; 1 1/2 teaspoons salt; 1 1/2 teaspoons baking powder; 1 1/4 cups nonfat milk (soured with 2-3 tsp of lemon juice); 1/4 cup heart healthy margarine, melted; 1/4 cup unsweetened applesauce; 1/2 cup sugar-free maple syrup (E.D. Smith brand will have 16g sugar in 1/2 a cup); 1/2 cup egg white (or 2 large eggs if you wish); 1/2 teaspoon maple extract (or up to a tsp depending on how strong to would like the flavor to be); 3/4 cup chopped pecans, plus; 10 pecan halves (to garnish); 2/3 cup unsweetened dried cranberries (about 3 ounces)

Servings: persons

nonstick vegetable oil cooking spray
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1 cup medium-grind whole grain cornmeal or 1 cup regular cornmeal
1/2 cup Splenda sugar substitute
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/4 cups nonfat milk (soured with 2-3 tsp of lemon juice)
1/4 cup heart healthy margarine, melted
1/4 cup unsweetened applesauce
1/2 cup sugar-free maple syrup (E.D. Smith brand will have 16g sugar in 1/2 a cup)
1/2 cup egg white (or 2 large eggs if you wish)
1/2 teaspoon maple extract (or up to a tsp depending on how strong to would like the flavor to be)
3/4 cup chopped pecans, plus
10 pecan halves (to garnish)
2/3 cup unsweetened dried cranberries (about 3 ounces)

1
Position rack in center of oven and preheat to 350u00b0F.
2
Spray 9x5x3-inch metal loaf pan with nonstick spray.
3
Whisk both flours, cornmeal, Splenda, salt, and baking powder in large bowl.
4
Whisk buttermilk, melted margarine, maple syrup, egg whites, and extract in medium bowl.
5
Add buttermilk mixture to flour mixture; stir just until blended.
6
Stir in chopped pecans and the cranberries. Spoon batter into pan.
7
Arrange pecan halves in row down center of batter.
8
Bake bread until top is golden brown and a tester inserted into center of bread comes out clean, tenting bread loosely with foil if browning too quickly, about 1 hour 10 minutes. Cool in pan on rack 20 minutes. Turn out onto rack; cool.

No nutrition data on file — estimate from the ingredient list.

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 16 ingredients. The key ingredients include: nonstick vegetable oil cooking spray, 1 cup unbleached all-purpose flour, 1 cup whole wheat flour, 1 cup medium-grind whole grain cornmeal or 1 cup regular cornmeal, and more.

Yes, Cranberry-Cornmeal Quick 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.

Cranberry-Cornmeal Quick Bread

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