Cranberry-Cornmeal Quick Bread

Recipe by Annacia
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READY IN: 1hr 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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