Cranberry Cornmeal Quick Bread

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

Yield: 16

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

A slightly sweet quick bread with the crunch of cornmeal. 

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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: 223Saturated Fat: 4gCholesterol: 38mgSodium: 229mgCarbohydrates: 34gFiber: 2gSugar: 14gProtein: 4g

Perfect with a latte or cup of coffee. YUM!

Looking for more quick bread or loaf recipes? Check these out!

Luscious Lemon Loaf

Snickerdoodle Loaf; Perfect for Coffee or Tea Time

Pumpkin Chocolate Chip Loaf

Classic & Easy Banana Bread Recipe