Cranberry Cornmeal Quick Bread Recipes

Steps:

• Preheat oven to 350 degrees. Melt 4 tablespoons (1/2 stick) butter in a medium skillet over medium heat. Add 3 tablespoons sugar, stirring until dissolved. Add cranberries, and stir to coat. Cook until cranberries begin to pop, about 1 minute. Pour into a 5-by-9-inch loaf pan, distributing cranberries evenly to cover bottom. Let cool.
• Whisk together flour, cornmeal, baking powder, baking soda, and salt. Beat remaining 1 1/2 sticks butter and 1/2 cup sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With machine running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low, and slowly add flour mixture, mixing until combined. Fold in ginger. Pour mixture into pan over cranberries. Gently smooth top using an offset spatula.
• Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool for 15 minutes. Invert pan to remove bread. Let cool completely on wire rack, cranberry side up.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
• Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
• Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.

Steps:

• 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.

Steps:

• Preheat oven to 350°F.
• Mix dry ingredients in a large bowl (flours- sugar).
• Mix buttermilk, eggs, melted butter, vanilla and maple syrup in a small bowl.
• Add liquid ingredients to dry, mixing with a fork.
• Add in pecans and dried fruit of choice.
• Spray a loaf pan with cooking spray, bake for 1 hour or add 10 minutes, or until done.
• Cool on rack for 20 minutes, turn out of pan.