Cranberry-Cornmeal BreadTHE VERDICT:

First I should probably confess that I am allergic to nuts, which means I have to modify about 50% of the baking recipes I try. This recipe, in particular, called for pecans. I substituted extra dried cranberries for the nuts, but you could easily substitute seeds or other dried fruit if desired.

The other thing I should probably confess is that I screwed up when making this recipe. I combined the dry and wet ingredients before realizing that the melted butter was still sitting in the microwave. While my knowledge of baking chemistry is limited, I have a feeling that adding the melted butter to the already combined batter may have adversely effected the outcome. The bread was a little dry.

But overall, this bread was tasty and I would make it again. Just add a little butter, margarine or jam to make it a little moister and the dryness problem is solved. It kept well for several days stored in a Ziploc bag on the counter. It made a wonderful breakfast with some fresh fruit and a cup (or two) of coffee.

If you want to try it yourself…

THE RECIPE:

Cranberry-Cornmeal Quick Bread (source: www.epicurious.com; original recipe)