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."
 
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Ready In:
1hr 20mins
Ingredients:
16
Serves:
10
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ingredients

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directions

  • 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.

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Reviews

  1. Just about to post the original from Nov. 2007 Bon Appetit but yours seems a lot healthier! Thanks for posting!
     
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