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Merry About Town

Cranberry Cornmeal Quick Bread

by 13 Comments

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Cranberry-Cornmeal-Quickbread

After spending a week in a hotel and eating out for almost every meal, I am so happy to be home. There’s something about being able to sleep in your own bed, lay on your own couch and cook in your own kitchen that makes me HAPPY. Yesterday I didn’t get to take full advantage of being home because I was too busy buying groceries and unpacking (well…Evan’s bag because mine is still sitting on the floor in my room). So today I took FULL ADVANTAGE. Yep. First I walked Evan to school with Cooper in tow then I lazed on the couch for a while (yay working from home via the computer!) and then I hit the kitchen to do some baking. Baking makes life GOOD. I wasn’t sure what to bake but I knew it was going to be a quick bread of some kind.

I was leaning towards baking a chocolate swirl banana bread but then Dewey mentioned that he *might* want to eat baking too and he is allergic to bananas (weirdest allergy EVER). Back to the drawing board! I also wanted to make sure it was something I could send to school with Evan so it couldn’t have nuts. After a bit of poking around, I decided to make this quickbread. It’s chock full of cranberries with a slight crunch from cornmeal.

Cranberry Cornmeal Quick Bread

Cranberry Cornmeal Quick Bread

Yield: 16
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

A slightly sweet quick bread with the crunch of cornmeal. 

Ingredients

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 cup white cornmeal
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/2 cups buttermilk, or 2 Tbsp white vinegar plus enough milk to make 1 1/2 cups
  • 1/2 cup maple syrup
  • 2 eggs
  • 1/2 cup butter, melted
  • 1 tsp vanilla extract
  • 1 1/2 cup fresh or frozen cranberries

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease and flour two small loaf pans.
  3. In a large bowl, combine flours, cornmeal, sugar, salt, baking powder and cinnamon.
  4. In a small bowl, combine buttermilk, maple syrup, eggs, melted butter and vanilla.
  5. Pour liquid mixture into dry flour mixture and stir until just combined.
  6. Fold in cranberries.
  7. Divide between the two prepared loaf pans and bake for 40 - 50 minutes or until a toothpick inserted in the middle comes out clean.
Nutrition Information:
Yield: 16
Amount Per Serving: Calories: 223 Saturated Fat: 4g Cholesterol: 38mg Sodium: 229mg Carbohydrates: 34g Fiber: 2g Sugar: 14g Protein: 4g
© Adapted from [here |http://joythebaker.com/2009/12/honey-cranberry-cornmeal-quick-bread/" target="_blank]
Cuisine: American/Canadian / Category: Baking

Perfect with a latte or cup of coffee. YUM!

Cranberry Cornmeal Quick Bread. Perfect with a cup of tea or coffee!

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About Merry Kuchle

I like to share my passions, and create content that makes a difference to people, whether that means well-loved recipes, helpful travel advice, or personal stories about my life, family, and mental health story. Does your brand fit well with this vision? Email me at yycmerry@gmail.com and we can get planning!

Reader Interactions

Comments

  4. Thea says

    This looks delicious. I have to admit I love anything made with cornmeal. I am not sure if that is strange or not. My girlfriend’s daughter was allergic to bananas ever since she was a baby. She would literally spit it out as soon as it touched her mouth. If she did eat this fruit, it made her ill. It does make it tough to bake some things though!

    Reply

    • Merry says

      I love cornmeal too. Any excuse to make cornbread is fine by me. When I saw this as an ingredient, I HAD to make it. Yum!

      Reply

  6. Alina says

    Wow, this looks so yummy! Unfortunately my son can’t have gluten (or dairy). I have been working on a cornmeal muffins recipe for a while and I hope I will able to figure out the best ratio of ingredients so that the muffins turn out yummy.

    Great mug :)!

    Reply

    • Merry says

      Hmm….I bet you could do it with some coconut flour and more cornmeal. Gluten free is tough (and so is non dairy….though coconut milk works pretty well).

      Reply

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