Quick Bread with Nuts and Cranberries
With the rain, short days and cold weather, it only seemed right to make a dark nourishing quick bread. This is so good, I can’t wait to make another…
- This recipe is adapted from Mark Bittman’s How to Cook Everything Vegetarian
2 1/2 cups white whole wheat flour (or use up to half rye flour)
1/2 cup med or coarse-grind cornmeal
1 tsp kosher salt
1 tsp baking soda
1 2/3 cups whole milk yogurt, or 1 1/2 cups whole milk + 2 Tb white or apple cider vinegar
- 1/2 cup molasses
3/4 (generous) cup cranberries, fresh or frozen
3/4 cup chopped walnuts
Butter, for greasing the pan
1. Preheat your oven to 325° F. If you’re using milk, mix it with the vinegar and set it aside.
2. Mix together dry ingredients in a wide bowl. Whisk yogurt (or vinegary milk) with molasses.
3. Add the wet ingredients to the dry ingredients in 2 or 3 batches, Mix until just combined. Do not over mix. The dough will be thick and kind of fizzy.
4. Grease loaf pan or 7-inch cast iron skillet. (Throw the butter into the pan and put in oven until butter melts. Remove, then swirl the butter around to grease the pan. Gently ransfer batter into pan.
5. Bake for one hour, or until a cake tester comes out clean. Top of the bread should give a bit, feel supple, but still resist your touch and not feel like there’s uncooked dough underneath.
Resist the urge to cut it before it cools a bit.