5 (2)


Cranberry cornmeal bread

Cranberry cornmeal bread
Kirk McKoy / Los Angeles Times

This light, quick bread gets a bit of heft from cornmeal, which adds texture and a little bite. After lightly buttering the baking pan, I sprinkle in a little cornmeal to give the loaf a nice crunch. The butter, meanwhile, ... Read more

Active work time: 20 minutes | Total preparation time: 1 hour 15 minutes | Makes 12 slices
  • 3/4 cup plus 1 tablespoon yellow cornmeal, divided
  • 1 1/2 cups flour
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • Juice and zest of 1 orange, divided
  • 2 tablespoons melted butter
  • 1/4 cup nonfat egg substitute (equivalent to 1 egg)
  • 2 cups fresh cranberries, coarsely chopped
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon white coarse sugar, optional

Step 1Heat the oven to 350 degrees. Butter a 9-inch loaf pan and dust the pan with 1 tablespoon of cornmeal.

Step 2Stir together the flour, remaining 3/4 cup cornmeal, granulated sugar, baking powder, baking soda and salt. Set aside.

Step 3Combine the orange juice, melted butter and enough water to measure 3/4 cup. Stir in the egg substitute.

Step 4Make a well in the center of the dry ingredients. Pour in the orange juice mixture. Add the cranberries, orange zest and rosemary. Stir just until all the ingredients are moistened. Spoon the batter into the loaf pan. Sprinkle the top with sparkling sugar, if using.

Step 5Bake until the bread tests done in the center, 45 to 55 minutes. Let it cool in the pan 5 minutes, then loosen the sides of the bread from the pan and turn the loaf onto a wire rack to cool. Slice and serve warm.


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