Cornmeal Cranberry Bread
Brighten your baking repertoire with this irresistibly moist and golden Cornmeal Cranberry Bread! Perfectly blending the rustic texture of cornmeal with the tart burst of cranberries, this recipe is a delightful twist on classic quick bread. Enhanced with a hint of orange zest and a splash of vanilla, each slice is infused with warm, citrusy undertones that complement the natural sweetness of the cornmeal. The buttermilk ensures a tender crumb, while the cranberries—whether fresh or frozen—add vibrant pops of color and flavor. Ready in just over an hour, this easy-to-make loaf is ideal for breakfast, brunch, or a cozy snack. Serve it warm or at room temperature for a versatile treat that's sure to impress! Keywords: Cornmeal Cranberry Bread, moist quick bread recipe, cranberry orange bread, easy breakfast bread, rustic cornmeal loaf.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Cornmeal
- 0.5 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.25 cups Buttermilk
- 1 large Egg
- 4 tablespoons Unsalted butter, melted
- 1.25 cups Fresh or frozen cranberries
- 1 teaspoon Orange zest
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, egg, melted butter, orange zest, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Do not overmix.
Fold in the cranberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Enjoy your homemade Cornmeal Cranberry Bread!
Nutrition Facts
Calories |
2611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3163 mg | 138% | |
| Total Carbohydrate | 447.7 g | 163% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 128.1 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 441 mg | 34% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1191 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
