Cranberry Cornmeal Quick Bread

---

This is my revised version of a recipe given to me by a friend that was loaded with a lot of fat and sugar. This is a lot healthier and tastes wonderful.

---

Steps

---

Position rack in center of oven and preheat to 350f.

---

Spray 9x5x3-inch metal loaf pan with nonstick spray.

---

Whisk both flours , cornmeal , splenda , salt , and baking powder in large bowl.

---

Whisk buttermilk , melted margarine , maple syrup , egg whites , and extract in medium bowl.

---

Add buttermilk mixture to flour mixture.

---

Stir just until blended.

---

Stir in chopped pecans and the cranberries.

---

Spoon batter into pan.

---

Arrange pecan halves in row down center of batter.

---

Bake bread until top is golden brown and a tester inserted into center of bread comes out clean , tenting bread loosely with foil if browning too quickly , about 1 hour 10 minutes.

---

Cool in pan on rack 20 minutes.

---

Turn out onto rack.

---

Cool.

---

Ingredients

---

vegetable oil cooking spray, unbleached all-purpose flour, whole wheat flour, whole grain cornmeal, splenda sugar substitute, salt, baking powder, nonfat milk, margarine, unsweetened applesauce, sugar-free maple syrup, egg white, maple extract, pecans, pecan halves, unsweetened dried cranberries