If you're looking for a delicious and moist quick bread that's perfect for breakfast, brunch, or a snack, look no further than cranberry cornmeal quick bread. This easy-to-make bread is packed with tangy cranberries and nutty cornmeal, and it's a welcome addition to any holiday table. The addition of fresh cranberries gives this bread a tart and juicy flavor, while the cornmeal adds a slightly sweet and nutty flavor. With just a few simple ingredients and a little bit of time, you can have this delicious bread ready to enjoy in no time.
Let's cook with our recipes!
CRANBERRY-CORNMEAL QUICK BREAD
Sauteed cranberries add a tasty surprise to this cornbread. They go into the baking pan first and are covered with batter. When the bread is turned out, the berries make a glistening topping. Candied ginger adds zing to a loaf that can be served with dinner or as a snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 5-by-9-inch loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Melt 4 tablespoons (1/2 stick) butter in a medium skillet over medium heat. Add 3 tablespoons sugar, stirring until dissolved. Add cranberries, and stir to coat. Cook until cranberries begin to pop, about 1 minute. Pour into a 5-by-9-inch loaf pan, distributing cranberries evenly to cover bottom. Let cool.
- Whisk together flour, cornmeal, baking powder, baking soda, and salt. Beat remaining 1 1/2 sticks butter and 1/2 cup sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With machine running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low, and slowly add flour mixture, mixing until combined. Fold in ginger. Pour mixture into pan over cranberries. Gently smooth top using an offset spatula.
- Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool for 15 minutes. Invert pan to remove bread. Let cool completely on wire rack, cranberry side up.
CRANBERRY-CORNMEAL QUICK BREAD
This is my revised version of a recipe given to me by a friend that was loaded with a lot of fat and sugar. This is a lot healthier and tastes wonderful.
Provided by Annacia
Categories Quick Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Position rack in center of oven and preheat to 350°F.
- Spray 9x5x3-inch metal loaf pan with nonstick spray.
- Whisk both flours, cornmeal, Splenda, salt, and baking powder in large bowl.
- Whisk buttermilk, melted margarine, maple syrup, egg whites, and extract in medium bowl.
- Add buttermilk mixture to flour mixture; stir just until blended.
- Stir in chopped pecans and the cranberries. Spoon batter into pan.
- Arrange pecan halves in row down center of batter.
- Bake bread until top is golden brown and a tester 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.
Nutrition Facts : Calories 249.8, Fat 12.2, SaturatedFat 1.5, Cholesterol 0.6, Sodium 497.1, Carbohydrate 29.9, Fiber 3.5, Sugar 2.3, Protein 7.1
HONEY CRANBERRY CORNMEAL QUICK BREAD
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Arrange a rack in the center of the oven and preheat oven to 350 degrees F. Butter and flour one 9×5x3-inch loaf pan, or two slightly smaller loaf pans. I think mine are 8×4x3-inches and I made two smaller loaves. Set aside the greased and floured loaf pans. In a large bowl, whisk together both flours, cornmeal, sugar, salt and baking powder. In a smaller bowl whisk together honey, eggs, buttermilk, melted butter and vanilla extract. Add the buttermilk mixture to the flour mixture and stir just until blended. Fold in the cranberries and walnuts. Divide batter between two smaller loaf pans or into one large loaf pan. Spread evenly. Add the whole walnut halves and place in preheated oven. For smaller loaves bake for 40-50 minutes, or until a skewer inserted into the center of the loaf comes of clean. For the larger loaf, bake for 60-70 minutes, or until a cake tester comes out clean. Cool loaves in pan on a wire rack for 20 minutes. Invert onto a plate or board. Serve warm with butter or wrap and freeze for future you.
CRANBERRY-CORNMEAL QUICK BREAD
Provided by Susan Reid
Categories Bread Brunch Side Bake Christmas Thanksgiving Vegetarian High Fiber New Year's Day Cranberry Dried Fruit Cornmeal Fall Winter Edible Gift Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 14
Steps:
- 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.
Tips:
- Choose the Right Cornmeal: Use a fine or medium grind cornmeal for a smooth texture. If you only have coarse cornmeal, you can pulse it in a blender or food processor to achieve a finer grind.
- Don't Overmix: Overmixing can lead to a dense, crumbly bread. Mix just until the ingredients are combined.
- Use Fresh Cranberries: Fresh cranberries will give the bread the best flavor. If you only have frozen cranberries, thaw them completely before using.
- Don't Skimp on the Spices: The spices in this bread, such as cinnamon, nutmeg, and ginger, are what give it its delicious flavor. Don't be afraid to use a generous amount.
- Let the Bread Cool Completely: Before slicing and serving the bread, let it cool completely on a wire rack. This will help the bread to set and prevent it from crumbling.
Conclusion:
This cranberry cornmeal quick bread is a delicious and easy-to-make treat that is perfect for any occasion. With its moist texture, tangy cranberries, and warm spices, it is sure to be a hit with everyone who tries it. Whether you serve it for breakfast, brunch, or dessert, this bread is sure to please. So next time you are looking for a quick and easy recipe, give this cranberry cornmeal quick bread a try!
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