Cranberry Cornmeal Quick Bread
Tangy, sweet, and irresistibly moist, this Cranberry Cornmeal Quick Bread combines the delightful crunch of cornmeal with bursts of tart cranberries for a flavor-packed treat that’s perfect for any time of day. Enhanced with a hint of orange zest, this easy-to-make recipe comes together in just 15 minutes of prep time and bakes to golden perfection in under an hour. It’s an ideal choice for breakfast, an afternoon snack, or even a festive addition to your holiday table. Serve it warm with a pat of butter or a dollop of cream cheese for a comforting, homemade experience. Whether you’re using fresh or frozen cranberries, this quick bread is a surefire crowd-pleaser that showcases seasonal ingredients in the most delicious way.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.75 cups Cornmeal
- 0.5 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 cups Unsalted butter, melted and slightly cooled
- 0.75 cups Whole milk
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 1 cups Fresh or frozen cranberries, roughly chopped
- 1 teaspoons Orange zest (optional, but recommended)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt until well-combined.
In a medium bowl, whisk together the melted butter, milk, eggs, and vanilla extract until the mixture is smooth and fully combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix; stir just until no dry streaks remain.
Fold in the chopped cranberries and orange zest (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely before slicing.
Serve the cranberry cornmeal quick bread as is, or with a smear of butter or cream cheese. Enjoy!
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 2084 mg | 91% | |
| Total Carbohydrate | 372.7 g | 136% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 119.5 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 335 mg | 26% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 973 mg | 21% | |
*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.
