Cranberry-Cornmeal Quick Bread Monday, April 1, 2013
Nonstick vegetable oil spray
1 cup all purpose flour
1 cup whole wheat flour
1 cup medium grind cornmeal (cornmeal mix will also work but it changes the texture)
1/2 cup sugar
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/4 cups buttermilk
1/2 cup (1 stick) butter, melted
1/2 cup pure maple syrup
2 large eggs
1/2 tsp maple extract
3/4 cup chopped pecans
3/4 cup dried cranberries (about 4 ounces)
Position rack in center of oven and preheat to 350 deg. 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.
Bake bread until top is golden brown and it tests done, about one hour. If the bread is browning too quickly, tenting bread loosely with foil will help. Cool in pan on rack 20 minutes. Turn out onto rack; cool.
This bread can be made 1 day ahead. Wrap bread in foil and store at room temperature. This bread can be made and then frozen up to 2 weeks ahead. To freeze, wrap in foil, then place in resealable plastic bag.