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Honey Cranberry Cornmeal Quick Bread

December 21, 2009 by Joy the Baker 97 Comments

Honey Cranberry Cornmeal Bread

I just stepped into my kitchen, turned on the light and was greeted by a massive amount of dirty dishes… not to mention a random stick of butter I left out this morning.

I walked across the way to the dining room table to find all of the half addressed holiday cards I have yet to send.

I shouldn’t even mention the atrocious pile of laundry that I’ve managed to ignore for weeks.

But all is well.  All is juuuuust fine.  Why?  Because I’ve got my little nativity scene up.  My Christmas lights are twinkling.  I’ve hung silver snowflakes from my windows with scotch tape, and there are cranberry smells coming out of my kitchen.  At this rate, I can ignore the household atrocities well into the new year.

Honey Cranberry Cornmeal Bread

Honey Cranberry Cornmeal Bread

Tart, fresh cranberries meet honey sweetened cornbread.  Throw in some walnuts, throw in a loaf pan or two… you’ve got one lovely, dense, lightly crunchy quick bread.  Great for breakfast.  Super for gift giving.  Wrap it up.  Freeze it up.  Butter it up.  This  bread is simple and comfortable.

Thank you Anna for the gorgeous Wisconsin honey!  You’re a dream!

Honey Cranberry Cornmeal Bread

Honey Cranberry Cornmeal Quick Bread

recipe adapted from Epicurious.com

makes one large 9x5x3 loaf or two smaller loaves

{printthis]

1 cup all-purpose flour

1 cup white whole wheat flour (if you don’t have whole wheat flour, just use all-purpose flour)

1 cup medium or fine ground cornmeal (I used white cornmeal)

1/2 cup sugar

1 1/2 teaspoons salt

1 1/2 teaspoon baking powder

1/2 cup (1 stick) unsalted butter, melted

1/2 cup honey (or pure maple syrup if you have it on hand)

1 1/4 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

3/4 cup chopped walnuts (reserving a few whole walnut halves for decorating the top)

1 heaping cup to 1 1/2 cups fresh cranberries

Arrange a rack in the center of the oven and preheat oven to 350 degrees F.  Butter and flour one 9x5x3-inch loaf pan, or two slightly smaller loaf pans.  I think mine are 8x4x3-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.

Honey Cranberry Cornmeal Bread

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Filed Under: Bread, Breakfast, Buttermilk, Fruit, Holiday, Nuts, Recipes

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Questions
  1. Dominique

    August 31, 2017 at 7:32 am

    Would it be possible for me to use dried cranberries instead of fresh?

    Reply
    • joythebaker

      August 31, 2017 at 9:06 pm

      Sure!

      Reply
  2. Elizabeth

    July 21, 2017 at 12:56 pm

    I used spelt flour instead of whole wheat and a combination of white and yellow cornmeal because that’s what I had a on hand. I found the cranberries in the back of my freezer and I don’t know how long they’ve been there, so this was a low-stakes swap for me. It turned out really well! I had to extend my baking time but that seemed to be the only variance from the final product. My friends /loved/ this bread!

    Reply
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Trackbacks

  1. Whole Wheat Molasses Bread | bediva says:
    September 6, 2015 at 6:00 am

    […] Honey Cranberry Cornmeal Quick Bread […]

    Reply
  2. Pumpkin Gingerbread - Bourbon and Honey says:
    December 13, 2014 at 9:39 pm

    […] couple other quick breads to try… Honey Cranberry Cornmeal Quick Bread from Joy the Baker Bourbon Banana Bread from Bourbon and Honey Apple Pie Bread from My Baking […]

    Reply

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