cup unsweetened dried cranberries (about 3 ounces)
Serving Size: 1 (114) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 110 g44 %
Total Fat 12.2 g18 %
Saturated Fat 1.5 g7 %
Cholesterol 0.6 mg
Sodium 497.1 mg
Dietary Fiber 3.5 g14 %
Sugars 2.3 g9 %
Protein 7.1 g
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.