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    You are in: Home / Recipes / Cranberry-Cornmeal Quick Bread Recipe
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    Cranberry-Cornmeal Quick Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Annacia's Note:

    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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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 22, 2007

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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cranberry-Cornmeal Quick Bread

    Serving Size: 1 (114 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 249.7
    Calories from Fat 110
    Total Fat 12.2 g
    Saturated Fat 1.5 g
    Cholesterol 0.6 mg
    Sodium 497.0 mg
    Total Carbohydrate 29.8 g
    Dietary Fiber 3.5 g
    Sugars 2.3 g
    Protein 7.0 g

    The following items or measurements are not included:

    sugar-free maple syrup

    unsweetened dried cranberries

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