Cranberry-Cornmeal Quick Bread |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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. Ingredients:
nonstick vegetable oil cooking spray |
1 cup unbleached all-purpose flour |
1 cup whole wheat flour |
1 cup medium-grind whole grain cornmeal or 1 cup regular cornmeal |
1/2 cup splenda sugar substitute |
1 1/2 teaspoons salt |
1 1/2 teaspoons baking powder |
1 1/4 cups nonfat milk (soured with 2-3 tsp of lemon juice) |
1/4 cup heart healthy margarine, melted |
1/4 cup unsweetened applesauce |
1/2 cup sugar-free maple syrup (e.d. smith brand will have 16g sugar in 1/2 a cup) |
1/2 cup egg white (or 2 large eggs if you wish) |
1/2 teaspoon maple extract (or up to a tsp depending on how strong to would like the flavor to be) |
3/4 cup chopped pecans, plus |
10 pecan halves (to garnish) |
2/3 cup unsweetened dried cranberries (about 3 ounces) |
Directions:
1. Position rack in center of oven and preheat to 350°F.
2. Spray 9x5x3-inch metal loaf pan with nonstick spray.
3. Whisk both flours, cornmeal, Splenda, salt, and baking powder in large bowl.
4. Whisk buttermilk, melted margarine, maple syrup, egg whites, and extract in medium bowl.
5. Add buttermilk mixture to flour mixture; stir just until blended.
6. Stir in chopped pecans and the cranberries. Spoon batter into pan.
7. Arrange pecan halves in row down center of batter.
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.
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