MAPLE CRANBERRY CORNMEAL BREAD

I'm still recovering from the Thanksgiving Mandoline Incident and it's crazy how much you use your thumbs. I wanted to make something easy, but cutting, kneading, etc. were all of the out the question. Enter the quickbread. Easily adaptable to what's laying around your kitchen, and the best grab and go breakfast.

Maple Cranberry Cornmeal Bread // hunt-and-harvest.com

A recipe easy enough to make without a thumb is a real winner. Bonus points for anything resembling cornbread.

Maple Cranberry Cornmeal Bread // hunt-and-harvest.com

WHAT YOU NEED:

2 cups all-purpose flour

1 cup cornmeal

1/2 cup sugar

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1/2 cup (1 stick) butter, melted

1/2 cup pure maple syrup (or honey)

1 1/4 cup buttermilk

2 eggs

1 teaspoon vanilla extract

3/4 cup chopped walnuts

1 3/4 cup fresh cranberries

HOW TO:

  1. Preheat oven to 350 degrees. Spray one 9x5x3 loaf pan or two smaller loaf pans with cooking spray. Set aside.
    1. I used one medium pan (I think mine is 8x4x3), and cooked the remaining batter in a greased muffin tin.
  2. In a large bowl, whisk together flour, cornmeal, sugar, salt and baking powder.
  3. In a smaller bowl, mix together melted butter, maple syrup, buttermilk, eggs and vanilla. Add wet ingredients into the flour mixture and stir until just combined. Fold in walnuts and cranberries.
  4. Pour batter into prepared pan(s) and bake until a skewer inserted in the center comes out clean and bread is golden brown: 60-70 minutes for large pan, 40-50 minutes for a small pan, and 30-40 minutes for a muffin tin. Cool loaves on a wire wrack before slicing.

Adapted from Joy The Baker

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