CRANBERRY-CORNMEAL QUICK BREAD  
 
  SERVINGS: 6 to 8  

PREP TIME: 30 mins

COOK TIME: 70 mins

 

 

 
 
INGREDIENTS
 
1 cup Fresh GourmetŪ Honey Roasted Pecans
1 pkg Fresh GourmetŪ Dried & Sweet Cranberries
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 tsp salt
1 1/2 tsp baking owder
1 1/4 cups buttermilk
1/2 cup (1 stick) unsalted butter, melted
1/2 cup pure maple syrup
2 large eggs
1/2 tsp maple extract



  DIRECTIONS
 
Position rack in center of oven and preheat to 350 degrees. Spray 9x5x3 metal loaf pan with nonstick spray. Whisk both flours, cornmeal, sugar, salt, and baking powder in large bowl. Whisk buttermilk, melted butter, maple syrup, aggs, and extract in medium bowl. Add buttermilk mixture to flour mixture

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 mins. Cool in pan on rack 20 mins. Turn out onto rack

Can be made 1 day ahead. Wrap bread in foil and store at room temperature.

Can be made and then frozen up to 2 weeks ahead. Wrap in foil, then place in resealable plastic bag.