This is a quick bread made with cornmeal, adapted from a Williams-Sonoma holiday cookbook. They suggested serving it as a bread with your holiday meal, but we've always liked it for breakfast during the holiday season. Eat plain, or toast individual slices in your toaster oven (it's too crumbly for a regular toaster) and top with butter and orange marmalade. Yum! Because of the cornmeal, the bread has a bit of a crunch to it when toasted.
Provided by appleydapply
Categories Quick Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Position a rack in the middle of the oven and preheat oven to 325.
- Grease an 8x5 or 9x5 loaf pan. Cut a piece of wax paper or parchment paper to line the bottom of the pan, then grease the bottom again. (otherwise your lovely loaf might stick to the pan!).
- Sort the cranberries and discard any soft ones. Coarsely chop the cranberries (I pulse a couple of times with my food processor) and place in a small saucepan over low heat. Add the orange zest & 1/2 cup of the sugar and heat slowly just to a simmer, stirring to dissolve the sugar. Set aside to cool.
- In a bowl stir together the flour, cornmeal, salt, baking powder & baking soda.
- In a separate bowl combine the butter and remaining 1/2 cup sugar. Beat until light & fluffy, about 3 minutes. Beat in the egg.
- Stir in half the flour mixture, and then the orange juice & water. Stir in the remaining flour mixture and then the cooled cranberry mixture. Don't overmix.
- Spoon the batter into the prepared loaf pan. Place in the oven and bake until a toothpick inserted in the center of the loaf comes out clean, 55-60 minutes.
- Remove from the oven and let rest for 5 minutes. Turn out onto a wire rack, peel the wax paper from the bottom of the loaf, and cool completely. Slice & serve.
- Note: This recipe doesn't double well. The batter is light & airy, and too voluminous even for my Kitchenaid stand mixer. If I want to make 2 loaves, I mix them up separately. But I put each loaf in the oven as soon as it is mixed up because the baking powder is already activated. Then I know if, for example, 10 minutes have passed before the 2nd loaf goes in, I will pull the 1st loaf out when the timer goes off, then set the timer again for another 10 minutes for the 2nd loaf.
Nutrition Facts : Calories 181.9, Fat 3.6, SaturatedFat 2, Cholesterol 23.1, Sodium 203.9, Carbohydrate 35.3, Fiber 1.4, Sugar 18.1, Protein 2.7
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