A delightful twist on the classic cranberry orange bread, this version incorporates cornmeal for a unique texture and flavor.
Preheat your oven to 325°F (165°C) and prepare a loaf pan by greasing it and lining the bottom with parchment paper.
Lining the pan ensures easy removal of the loaf after baking.
In a small saucepan, combine the cranberries, orange zest, and half of the sugar. Heat gently until the sugar dissolves and the mixture simmers. Set aside to cool.
Stir frequently to prevent the mixture from sticking to the pan.
In a mixing bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda.
Sifting the dry ingredients can help avoid lumps.
In another bowl, cream the butter and remaining sugar until light and fluffy. Beat in the egg.
Ensure the butter is at room temperature for easier mixing.
Gradually add the dry ingredients to the creamed mixture, alternating with the water, until just combined. Fold in the cooled cranberry mixture.
Avoid overmixing to keep the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 50-minute mark to avoid overbaking.
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Cooling on a wire rack prevents the bottom from becoming soggy.
