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
Ingredients: Nonstick vegetable oil spray; 1 cup unbleached all purpose flour; 1 cup white whole wheat flour or regular whole wheat flour*; 1 cup medium-grind whole grain cornmeal or regular cornmeal; 1/2 cup sugar; 1 1/2 teaspoons salt; 1 1/2 teaspoons baking powder; 1 1/4 cups buttermilk; 1/2 cup (1 stick) unsalted butter, melted; 1/2 cup pure maple syrup; 2 large eggs; 1/2 teaspoon maple extract; 3/4 cup chopped pecans plus 10 pecan halves for garnish; 3/4 cup dried cranberries (about 4 ounces)

Servings: persons

Nonstick vegetable oil spray
1 cup unbleached all purpose flour
1 cup white whole wheat flour or regular whole wheat flour*
1 cup medium-grind whole grain cornmeal or regular cornmeal
1/2 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/4 cups buttermilk
1/2 cup (1 stick) unsalted butter, melted
1/2 cup pure maple syrup
2 large eggs
1/2 teaspoon maple extract
3/4 cup chopped pecans plus 10 pecan halves for garnish
3/4 cup dried cranberries (about 4 ounces)

1
Position rack in center of oven and preheat to 350u00b0F. Spray 9x5x3-inch metal loaf pan with nonstick spray. Whisk both flours, cornmeal, sugar, salt, and baking powder in large bowl. Whisk buttermilk, melted butter, maple syrup, eggs, and extract in medium bowl. Add buttermilk mixture to flour mixture; stir just until blended. Stir in 3/4 cup chopped pecans and cranberries. Spoon batter into pan. Arrange pecan halves in row down center of batter.
2
Bake bread until top is golden brown and paring knife 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.
3
A LITTLE AHEAD:
4
FURTHER AHEAD:

1364

kcal

Calories

102

Fat

106

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 14 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 cup unbleached all purpose flour, 1 cup white whole wheat flour or regular whole wheat flour*, 1 cup medium-grind whole grain cornmeal or 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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