Cranberry – Nut Cornbread


  • 1½ C whole wheat flour
  • ¾ C yellow cornmeal
  • 1 cup sugar, or equivalent sweetener
  • 1 T baking powder
  • ½ tsp salt
  • Egg replacer for 1 egg
  • 1 C soy milk
  • ¼ C apple sauce
  • 1/3 C chopped pecans
  • 1 C chopped fresh cranberries


  1. Preheat oven to 350 degrees F.
  2. Lightly coat the bottom and ½ inch up the sides of a 9x5x3 inch loaf pan or two 7 ½ x 3 ½ x 2 inch loaf pans with cooking spray; set aside.
  3. In a large bowl, stir together flour, cornmeal, sugar, baking powder and salt. Make a well in center of flour mixture and set aside.
  4. In a medium bowl combine the egg replacer, milk and applesauce.  Add all at once to the flour mixture.  Stir just until moistened.  Fold in the nuts and cranberries.  Spoon batter into prepared pan(s).
  5. Bake 55 to 60 minutes for the large pan or 45 to 50 minutes for the smaller pans or until a wooden toothpick inserted near the center comes out clean.  Cool in pans for 10 minutes.  Remove from pan.  Cool completely on wire rack.  (We never get the bread completely cool before we begin devouring it!)


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