Friday, September 14, 2012

Cranberry Cornmeal Quick Bread

hmmm where are the cranberries?.....

here I am!! beneath the loaf! ^.*

Wonder why the western called this quick bread? Maybe it is baked in a loaf pan and shape like a loaf of bread?? hehehe but it does not have a bread texture. This cranberry cornmeal quick bread is very moist and buttery, and it is a beautiful loaf with fresh cranberries embedded at the bottom!

Recipe adapted from Martha Stewart
  • 100gm unsalted butter + 30gm extra
  • 80gm + 1.5 tbsp sugar
  • 80gm fresh cranberries
  • 60gm plain flour
  • 1/4 cup fine yellow cornmeal
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 tbsp candied ginger, chopped

  1. Melt 30gm butter and 1.5 tbsp sugar in a saucepan. Add cranberries and stir to coat. Cook until cranberries begin to pop, about 1 min. Scoop mixture into a lined 7" x 3" loaf pan, evenly cover the bottom
  2. Cream remaining butter and sugar until pale and fluffy. Add in egg and beat till combine.
  3. Sift over flour, cornmeal, baking powder, baking soda & salt until combine. Fold in ginger.
  4. Pour batter into pan over cranberries, smoothen the top.
  5. Bake in preheated oven at 180 deg cel for 30mins until golden brown.
  6. Transfer pan to a wire rack and cool for 10mins. Invert pan and cool completely, cranberry side up.

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