Cranberry-cornmeal-maple bread from Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar (page 128) by Joanne Chang

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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

  • sarahkalsbeek on December 10, 2020

    Absolutely loved this. We didn't have grade B maple syrup, so used grade A and it still turned out delicious. Thought it was going to be a good dessert or breakfast, but once we tasted it, decided to serve it that evening alongside butternut squash soup! So yummy!

  • anya_sf on October 04, 2017

    I used part white whole wheat flour to make it even healthier. The bread doesn't contain that much cornmeal (and I thought the weight vs volume measurement was off a bit - I used weight), but the texture ends up a lot like corn bread. It was very mildly sweet, which was perfect for breakfast. The flavors of the cornmeal, maple, and cranberries were very complementary.

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