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Cranberry-Ginger Tea Bread
This recipe can also be made in mini loaf pans (bake about 45 minutes)--perfect for holiday gift giving.
  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 whole egg
  • 2 egg whites
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 cups (8 ounces) fresh or frozen cranberries (no need to thaw), coarsely chopped
  • 1/3 cup pecans, coarsely chopped
  • 1/4 cup crystallized ginger, coarsely chopped

1. Preheat oven to 350°F. Grease a 9- x 5-inch baking pan; set aside.

2. In large bowl, stir together flour, sugar, cornmeal, baking powder, baking soda, and salt.

3. In medium bowl, whisk together whole egg, egg whites, buttermilk, and oil until well combined. Stir egg mixture into flour mixture until just combined. Gently fold in cranberries, pecans, and ginger.

4. Spoon batter into prepared pan, smooth top and bake 1 hour and 5 minutes until a toothpick inserted in center comes out clean. Transfer to a wire rack and cool loaves in pans for 10 minutes. Then turn out of pans and cool completely on rack before slicing.


Nutritional Information
Per serving: 372 calories, 11g total fat, 1.5g saturated fat, 7.2g monounsaturated fat, 1.6g polyunsaturated fat, 2.8g dietary fiber, 7g protein, 63g carbohydrate, 27mg cholesterol, 322mg sodium.
Good source of: selenium, thiamin.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
8

Prep Time
85