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Cornmeal Oatmeal Cranberry Orange Loaf Recipe

This award-winning Cornmeal Oatmeal Cranberry Orange Loaf is a delightful twist on classic quick bread! Inspired by Crescent Dragonwagon's *Cornbread Gospels*, this recipe combines the comforting crunch of stone-ground cornmeal with the bright zest of orange and the tart sweetness of cranberries. A perfect blend of textures and flavors, this loaf is beautiful enough for a holiday gathering yet simple enough for a weeknight treat. Get ready for rave reviews – everyone will be asking for seconds!

Prep Time 20 mins
Cook Time 75 mins
Calories 285.9 kcal
Protein 11g
Rating 5.0 (4 Reviews)
Cornmeal Oatmeal Cranberry Orange Loaf 33

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cornmeal Oatmeal Cranberry Orange Loaf

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How to Make Cornmeal Oatmeal Cranberry Orange Loaf

  1. Preheat oven to 350°F (175°C).
  2. Grease one large (9x5 inch), two medium (8x4 inch), or three small (7x3 inch) loaf pans.
  3. 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.
  4. In a medium bowl, whisk together: 2 large eggs, 1/2 cup vegetable oil, 1 cup buttermilk, and 1 tablespoon orange zest.
  5. In a food processor, pulse 1 cup fresh or frozen cranberries until roughly chopped (do not over-process).
  6. In a separate bowl, combine: the chopped cranberries, 1/2 cup chopped walnuts, and 1/2 cup rolled oats.
  7. Sprinkle 1 tablespoon of the dry flour mixture over the cranberry mixture and toss gently to coat.
  8. Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
  9. Gently fold in the cranberry mixture.
  10. The batter should be thick. Spoon batter into the prepared loaf pan(s).
  11. 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.
  12. If the loaves are browning too quickly, loosely tent with foil.
  13. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation Occasion North American Breads Breakfast American Holiday Event Gifts Christmas Thanksgiving Northeastern United States Quick Breads 4 Hours Or Less