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Cranberry Cornmeal Loaves with Orange Glaze

Cranberry Cornmeal Loaves with Orange Glaze.

Perfect holiday recipe for a dessert or breakfast.


Cranberry Cornmeal Loaves with Orange Glaze



For Loaves:

2 and 1/4 cups plus 2 tablespoons sugar, divided

1 and 1/2 cups unsalted butter, softened

4 large eggs

1 and 1/2 teaspoons vanilla extract

2 cups plus 2 tablespoons all-purpose flour, divided

1 cup finely ground stone-ground yellow cornmeal

2 and 1/4 teaspoons baking powder

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon ground nutmeg

2 cups fresh or frozen cranberries, slightly thawed, if frozen

For Orange Glaze:

1 cup confectioners’ sugar

1/4 cup fresh orange juice

2 teaspoons orange zest


For Loaves:

Preheat oven to 350°. Spray 2 (9×5-inch) loaf pans with nonstick cooking spray. Dust each pan with 1 tablespoon sugar. Set aside.

In a large bowl, beat butter at medium speed with a mixer until creamy. Gradually add remaining 2 and 1/4 cups sugar, beating until light and fluffy. Add eggs, one at time, beating well after each addition. Add vanilla, beating to combine.

In another bowl, sift together 2 cups flour, cornmeal, baking powder, cinnamon, salt, and nutmeg. Gradually add to butter mixture, beating just until combined.

Toss cranberries with remaining 2 tablespoons flour. Gently fold into batter. Spread batter in prepared pans, smoothing top.

Bake for 1 hour. (Do not open oven door while loaves are baking.) Let cool in pans for 10 minutes. Invert onto a wire rack, and let cool completely.

Drizzle Orange Glaze over each loaf, and sprinkle with orange zest.

For Orange Glaze:

In a small bowl, whisk together confectioners’ sugar and orange juice until smooth.


Makes 2 (9×5 inch loaves)

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