Ingredientes para Cornmeal Oatmeal Cranberry Orange Loaf
- Unbleached All Purpose Flour
- Stone Ground Yellow Cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 2 large eggs
- Canola Oil
- 1 cup buttermilk
- Oranges, Zest Of
- Fresh Cranberries
- 1/2 cup chopped walnuts
- Rolled Oats
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Cómo preparar Cornmeal Oatmeal Cranberry Orange Loaf
- Preheat oven to 350°F (175°C).
- Grease one large (9x5 inch), two medium (8x4 inch), or three small (7x3 inch) loaf pans.
- In a large bowl, whisk together: 2 cups all-purpose flour, 1 cup stone-ground cornmeal, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 cup granulated sugar, and 1 teaspoon salt.
- In a medium bowl, whisk together: 2 large eggs, 1/2 cup vegetable oil, 1 cup buttermilk, and 1 tablespoon orange zest.
- In a food processor, pulse 1 cup fresh or frozen cranberries until roughly chopped (do not over-process).
- In a separate bowl, combine: the chopped cranberries, 1/2 cup chopped walnuts, and 1/2 cup rolled oats.
- Sprinkle 1 tablespoon of the dry flour mixture over the cranberry mixture and toss gently to coat.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in the cranberry mixture.
- The batter should be thick. Spoon batter into the prepared loaf pan(s).
- Bake for 45-55 minutes for a large loaf, 35-50 minutes for medium loaves, and 35-40 minutes for small loaves. Check for doneness at the two-thirds mark.
- If the loaves are browning too quickly, loosely tent with foil.
- Let cool in the pans for 10 minutes before running a knife around the edges and inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
80g
Fat
5g
Carbs
15g
