- 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 1/2 teaspoons baking powder
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 teaspoon maple extract
- 3/4 cup chopped pecans plus 10 pecan halves for garnish
- 3/4 cup dried cranberries (about 4 ounces)
Position rack in center of oven and preheat to 350°F. 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.
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.
A LITTLE AHEAD: Can be made 1 day ahead. Wrap bread in foil and store at room temperature.
FURTHER AHEAD: Can be made and then frozen up to 2 weeks ahead. Wrap in foil, then place in resealable plastic bag.
*White whole wheat flour is milled from 100 percent hard white wheat. It contains all of the germ and bran (and nutritional value) of regular whole wheat, but has a naturally lighter color and milder flavor. It's available at some supermarkets and specialty foods stores and from kingarthurflour.com.
Cranberry cornmeal bread
This light, quick bread gets a bit of heft from cornmeal, which adds texture and a little bite. After lightly buttering the baking pan, I sprinkle in a little cornmeal to give the loaf a nice crunch. The butter, meanwhile, adds extra flavor and helps brown the crust.
Just two tablespoons of butter, along with nonfat egg substitute, reduce the fat and calories. While similar breads can be made with nuts, I chose to leave them out.
Heat the oven to 350 degrees. Butter a 9-inch loaf pan and dust the pan with 1 tablespoon of cornmeal.
Stir together the flour, remaining 3/4 cup cornmeal, granulated sugar, baking powder, baking soda and salt. Set aside.
Combine the orange juice, melted butter and enough water to measure 3/4 cup. Stir in the egg substitute.
Make a well in the center of the dry ingredients. Pour in the orange juice mixture. Add the cranberries, orange zest and rosemary. Stir just until all the ingredients are moistened. Spoon the batter into the loaf pan. Sprinkle the top with sparkling sugar, if using.
Bake until the bread tests done in the center, 45 to 55 minutes. Let it cool in the pan 5 minutes, then loosen the sides of the bread from the pan and turn the loaf onto a wire rack to cool. Slice and serve warm.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.
- 1 cup fresh cranberries
- ⅓ cup granulated sugar
- ¼ cup thinly sliced kumquat or 2 tablespoons slivered orange rind strips
- 1 teaspoon all-purpose flour
- ½ teaspoon grated lemon rind
- Baking spray with flour (such as Baker's Joy)
- 6 ¾ ounces all-purpose flour (about 1 1/2 cups)
- ½ cup yellow cornmeal
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup agave nectar
- ½ cup extra-virgin olive oil
- ½ cup whole buttermilk
- 1 teaspoon grated orange rind
- 2 large eggs
Combine the first 5 ingredients in a bowl, and toss well. Coat a 9 x 5-inch loaf pan with baking spray line bottom of pan with wax paper. Coat wax paper with baking spray. Sprinkle bottom of pan with cranberry mixture. Set aside.
Weigh or lightly spoon 75 ounces flour into dry measuring cups level with a knife. Combine flour, cornmeal, baking powder, and salt in a large bowl make a well in center of mixture. Combine agave nectar and the remaining ingredients in a bowl, stirring well, and add agave mixture to flour mixture, stirring just until combined. Scrape batter into prepared pan over cranberry mixture. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan 10 minutes on a wire rack.
Cut dome off bread using a serrated knife. Place a plate upside down on top of bread invert bread onto plate. Discard wax paper. Cool.
14 Best Cranberry Breads, Cookies, Cakes, and More
We&aposve gathered together a baker&aposs dozen&aposs worth of baked treats featuring colorful, sweet-tart cranberries. These cookies, cakes, muffins, and quick breads are perfect for the holidays -- and most of the recipes here make great gifts, too. Slip a bag of frozen cranberries into the freezer, and you&aposll be loving these top-rated cranberry treats all year long.
"Super-moist dessert bread loaded with mandarin oranges and whole cranberries," says zeta724. "Makes great gifts." And Molly adds, "It&aposs moist and packed with flavor. I found that this is a very good loaf to freeze and it thaws nicely."
Here&aposs a different take on sticky cinnamon rolls. "I like to frost these cranberry buns with a simple vanilla glaze, but feel free to use any kind of icing you like," says Kim.
"Cranberries and pecans are baked in the bottom of this cake," says Marjorita Whyte. "Turn the cake over for ooh&aposs and ah&aposs." Ggglitch adds, "The tartness of the cranberries, the crunchiness of the nuts, and sweetness of the gooey topping complement each other extremely well. This cake is very delicious, moist, and not to mention absolutely beautiful."
Cranberries show a sweet and savory side here, combining with jalapenos for a very festive holiday look. "Low-carb, grain-free muffins that taste like cornbread," says Prestwood Family. "These delicious muffins are made with coconut flour and bursting with cranberries and jalapeños." Lutzflcat adds, "The texture is not cornbread-like, more like a cake, very light. Love the contrast between the spicy jalapeños and the tart cranberries, and there is just the right amount of sweetness."
"An absolutely delicious cranberry Bundt cake," says Lisa Kreft. "The hot butter sauce is to die for. Great for the holidays!" Or as willbake4shoes puts it, "The cake drinks in the hot butter sauce and tastes great!"
This pie really shows off the tart zing of cranberries. "Great for the holidays," says Sandi Holman. "Once you serve this pie, everyone wants seconds! Try a scoop of vanilla ice cream on top while it&aposs still warm. MMMM!"
"This recipe combines two Wisconsin favorites: cranberries and cornmeal," says larkspur. "These deliciously different cookies with their tangy cranberry filling are hard to resist!" RDB concurs: "Totally genius to sub corn meal for usual hazelnut in linzer tortes. The cranberry filling is delicious and tart."
These festive fruit bars feature homemade cranberry jam spread between cinnamon and nutmeg-spiced oat-and-nut dough. "Cranberries are one of only three fruits native to North America, so what could be better to help celebrate an authentic Thanksgiving?" asks RuthE. The dough and jam can be made in advance and chilled separately.
Studded with vanilla chips, macadamia nuts, and dried cranberries, these rich and buttery cookies can be baked right away as drop cookies, or refrigerated or frozen in logs for slice-and-bake cookies.
"This lovely and delicious tea ring combines the classic flavors of cranberry and orange to create a tender, delicious, and beautiful loaf that everyone will love," says larkspur.
Baked to a beautiful golden, this coffee cake is perfect for holiday mornings or, really, any morning. The secret to its perfect structure and flavor is almond extract, sour cream, and cranberry sauce layered into a tube pan with the batter. It&aposs a great way to use up extra cranberry sauce. "Amazing, amazing, amazing," raves MONKEYBRAIN. "Everyone loves this coffee cake. The texture and color are so rich. The almond extract does so much."
Fresh cranberries give these bran muffins a beautiful pop of color. "I love how filling bran muffins are," says LauraF. "But sometimes find they&aposre lacking in flavor. That&aposs not the case with these ones, made with fresh cranberries and orange zest. They&aposre the perfect fall breakfast treat!"
My Top 10 Quick Bread Recipes
It would seem that you can throw just about anything into an 8ࡪ-inch loaf pan and have some sweet smellin’ magic come out of your kitchen after an hour or so. What’s more, pulling a beautifully risen quick bread out of the oven is sure to make you feel like your a prime-time, super legit baker.
Here’s a peek at my favorite quick bread recipes.
Oh! Happy Wednesday to you. Also… you look pretty today. I like what you did with your hair.
Low Fat Oatmeal Banana Bread. Still moist. Still all sorts of delicious. I even counted the Weight Watchers points on this one. Whaaaat!? Yea. That happened.
Raspberry Almond Bread. Yes, after it’s baked the bread turns a touch blue from the raspberries. What’s the science on that? Can we get Bill Nye the Science Guy on this one?
Zucchini Sweet Potato Bread. Fresh grated zucchini. Raw grated sweet potato. It’s unique, full of spice and delicious.
Chocolate Chocolate Chip Banana Bread. It’s chocolate. It’s for breakfast. If this offends you… I’m not sure what you’re doing here. I mean that with love and respect.
Lemon Drenched Lemon Cakes. Ok… so maybe this is more of a pound cake recipe than a quick bread recipe. This cake is too good to pass up. Lemon plus lemon syrup plus cake. I vote: awesome.
Honey Cranberry Cornmeal Quick Bread. Have any leftover cranberries in your fridge? Me too.
Fresh Mango Bread. I never would have thought to put fresh mango in bread until Dorie Greenspan told me it was ok.
Vegan Pumpkin Walnut Bread. Dense and moist. Who says you need butter and eggs to make awesome bread!? Whoever they are… kick ’em in the toe. They’re wrong.
Persimmon Bread. You are mighty strange persimmon bread, but I love you just the same.
Honey Whole Wheat Pound Cake. Dense. Nutty. It’ll charm your pants off. Be prepared.
Cranberry-Orange Cornmeal Quick Bread
I have a theory on how the humble little quick bread became everyone’s favorite homemade holiday gift: no one has time for anything in December. Life goes from busy to absolutely chaotic. I’m supposed to be where, when? You’re on your way over…um, great! Throw in shopping, pre-entertaining deep-cleaning, the fact that you must double the amount of time it takes to go anywhere, and you get the picture. If you’re going to have something in homemade in hand when you show up at that party, the only viable option is a loaf of quick bread.
Thankfully, quick breads are among my favorite baked goods to give and receive. On a giving end, I love making them for the obvious reason of being quick, but they’re also versatile and forgiving. Don’t have the cranberries the recipe is calling for? No biggie–use the dried cherries from the cupboard. Slightly over-baked because you were singing in the shower and didn’t hear the timer buzz? Don’t sweat it, just add extra glaze. You get the picture it’s easy, relaxed baking. On a receiving end, it’s always such a pleasure to wake in the morning, knowing a breakfast-able is ready and waiting on the counter. And, of course, you can always pop a loaf in the freezer and save it for, say, when you’ve run out of Christmas cookies and you need to shake the middle of January blues.
This is a great quick bread–tender and cakey, made with cornmeal and buttermilk, bursting with winter citrus and bejeweled with tart cranberries. It’s perfect to give as a gift, but if you want to bake a loaf just for yourself and enjoy in a dark, quiet room away from the hustle n’ bustle, that’s cool, too.
Alright, turn your oven on and grease some loaf pans we’ll have our little loaves baking in no time! Melt some butter, grab your baking basics, plus a bowl of cranberries and an orange.
Combine flour, cornmeal, sugar, baking powder, and in one bowl whisk together buttermilk, eggs, butter, and orange zest in another.
Pour the wet ingredients into the dry and stir until the two are just combined. Fold in the cranberries and divide the batter between your loaf pans.
Bake and cool. After the loaves have cooled, whisk together a glaze of powdered sugar and a few squeezes of orange. Drizzle it over the top and let it drip down the sides.
Hopefully, you’re keeping one of those loaves for yourself and you can cut yourself a thick slice to, you know, test the product. If not, go ahead and lap up those glaze puddles. I’m not looking and you need to keep your energy up if you’re going to power through the rest of December.
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cranberry Cornmeal Torte.
Ready to make this Cranberry Cornmeal Torte Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3/4 c Sugar
3/4 c Margarine or butter
1 tb Vanilla
1 c All-purpose flour
1/2 c Yellow cornmeal
1 1/4 ts Baking powder
3/4 c Cranberries fresh or frozen
Cranberry-Cornmeal Quick Bread and other Thankgiving Stuff
I attended a potluck yesterday and this is what I brought.
Tomato with pine nuts salad
Sweet potato pancakes(actually yam pancakes)* Yam should be used instead of sweet potato. This was the success of the evening, not one pancake was left!
Cranberry-Cornmeal Quick bread.( This came out amazing!)
Wild Rice Dressing with Roasted Grapes and Walnuts. This turned out okay Not as great as I expected but I would make it again. I forgot to chop the walnuts!
Published by franticfoodie
I am Keren Brown (note: Keren with 2 E's). I love living in Seattle, I think the weather here is fabulous and spend my days writing, organizing and planning food events. Read about Seattle food events, recipes or just immerse in the food obsession. Check out my other blog in the Seattle PI http://blog.seattlepi.nwsource.com/franticfoodie/
I love Thanksgiving leftovers and I love repurposing them in new ways, from turning turkey in salads and sandwiches to making cranberry cornbread with remaining cranberries.
Since I was in first grade, I’ve made cranberry bread for Thanksgiving.
For years, it was Pillsbury quick bread.
Sometimes it was Thanksgiving breakfast, other times it was a side dish to the main meal, but it was a fixture on the fourth Thursday of November.
To this day, cranberries signify the holiday season.
For me, holiday spirit doesn’t come from the holly-decked aisles at CVS (on October 15) or even from the holiday candy displays at Target (in September).
This crimson-topped cornbread is a new-to-me cranberry bread recipe.
The cornbread is sweet enough to complement the tart cranberries without being sweet enough to quite count as a dessert.
Fresh Mango Quick Bread
Mango! Believe it. With added ginger, lime, apple and golden raisins, this bread is a fruity, moist and surprising treat for breakfast or dessert.
3/4 cup of flavorless oil such as canola or safflower (or 1/2 cup of oil and 1/4 cup of applesauce)
2 1/2 cups of white whole wheat flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 1/2 teaspoons of ground ginger
1/2 cup of packed light brown sugar
1 to 1 1/4 cup of diced mango (from 1 large mang0)
1 cup of grated apple (from one Granny Smith apple)
3/4 cup of fresh golden raisins
Method (for all 3 recipes)
Preheat you over to 350° F.
To make a quickbread, start by sifting together all the dry ingredients in one bowl, and mixing the wet ingredients in another. Then combine the two.
Lightly grease enough 8x4 loaf pans to hold your batter. Dust the pans with flour, tapping out the excess.
Pour the batter into the loaf pan(s), making sure you don&apost fill them all the way to the top.
Bake your quickbread on a center rack. For smaller loaves, bake for 40 minutes, then test. Larger loaves may take up to 80 minutes (test them after 1 hour).
To test a quickbread, insert a skewer, toothpick or knife in the center of the loaf. If it comes out clean, the bread is done.