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.
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 Quick Bread
recipe adapted from Epicurious.com
makes one large 9x5x3 loaf or two smaller loaves
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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.
Kara
Crap I don’t have time to make this before we head out of town but I just have to find a way… it sounds amazing! (and I love the second and third pictures – with those fresh cranberries glistening)
Leo
Me encanta tu Blog.Rica esta receta.Un beso grande
Erika from The Pastry Chef At Home
Oh I ignore my househould atrocities all throughout the year!
Your bread looks so moist and beautiful – those cranberries add such a lovely color.
Jennifer
This sounds and LOOKS sooo amazing! Great quick bread for Christmas morning!
Liz
The cornmeal I bet adds nice texture. I plan to try this recipe with the addition of bit of orange zest.
Kristin
Wow, I thought you’d woken up in MY house! This recipe sounds great.
peachkins
bee-yoo-tiful loaf of bread!
linda
oh honey! oh maple syrup! i will just have to try these babies both ways…thanks for this great post. :)
joy, wishing you an awesome 2010 & looking forward to baking with you in the new year!
katherine
this sounds divine and it looks so lovely so it’s perfect for gift giving!
deva
buttermiilk makes everything lovely! this loaf looks very tempting!!
Jessica @ How Sweet It Is
I had no idea you could make a cornmeal quick break. Sounds awesome!
Chaitali
I love the wooden prop you’ve used in these pictures. So pretty!
Jackie
Hey Joy! I heart your blog, it cheers me up and makes me wish I was a dab hand in the kitchen.
Silvia
I love cranberries, they are tasty but not too sticky and sweet!
Thank you for everything Joy!