Cranberry-Cornmeal Quick Bread
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“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.”
Cranberry-Cornmeal Quick Bread
0 recipe photos
READY IN:1hr 20mins |
SERVES:10 |
UNITS:US |
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Ingredients Nutrition
- nonstick vegetable oil cooking spray
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 cup medium-grind whole grain cornmeal or 1 cup regular cornmeal
- 1⁄2 cup Splenda sugar substitute
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons baking powder
- 1 1⁄4 cups nonfat milk (soured with 2-3 tsp of lemon juice)
- 1⁄4 cup heart healthy margarine, melted
- 1⁄4 cup unsweetened applesauce
- 1⁄2 cup sugar-free maple syrup (E.D. Smith brand will have 16g sugar in 1/2 a cup)
- 1⁄2 cup egg white (or 2 large eggs if you wish)
- 1⁄2 teaspoon maple extract (or up to a tsp depending on how strong to would like the flavor to be)
- 3⁄4 cup chopped pecans, plus
- 10 pecan halves (to garnish)
- 2⁄3 cup unsweetened dried cranberries (about 3 ounces)
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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Cranberry-Cornmeal Quick Bread