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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.”
READY IN:
1hr 20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Position rack in center of oven and preheat to 350°F.
  2. Spray 9x5x3-inch metal loaf pan with nonstick spray.
  3. Whisk both flours, cornmeal, Splenda, salt, and baking powder in large bowl.
  4. Whisk buttermilk, melted margarine, maple syrup, egg whites, and extract in medium bowl.
  5. Add buttermilk mixture to flour mixture; stir just until blended.
  6. Stir in chopped pecans and the cranberries. Spoon batter into pan.
  7. Arrange pecan halves in row down center of batter.
  8. 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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