Cranberry-cornmeal quick bread from Bon Appétit Magazine, November 2007 (page 167)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellabee on December 18, 2013

    Easy, excellent breakfast bread. A dense loaf, good for toasting. Used pyrex loaf pan, so lowered oven 20 degrees and baked ten minutes longer. Out of maple syrup, so substituted smoky-tasting hickory syrup; goes really well with the corn meal. Plan to try with mini loaf pans soon, freezing two and eating one. Jan 2016: makes three mini-loaves. Dense, non-liquid batter, so has to be spatula'd into pans. Baked 40 min to get a little browning on top, ensure done through.

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