Rustic + Hearty, all this recipe takes is 5 minutes, one bowl, and a whisk…
1 cup flour
1 cup whole wheat flour
1 cup medium-grind (or regular) cornmeal
1/2 cup sugar
1 1/2 teas salt
1 1/2 teas baking powder
1 stick butter, melted
1/2 cup pure maple syrup
2 large eggs
1 cup chopped pecans plus extra halves for top
3/4 cup dried cranberries
Preheat to 350. Butter 9x5x3 inch metal loaf pan. Whisk all dry ingredients together in bowl, add all the wet ingredients and whisk just until blended.Pour batter into pan and arrange pecan halves to run down the center of top. Bake in center of oven for 1 hour 10 minutes until cooked through and top is golden. Cool in pan for 20 minutes, then turn out onto rack to finish cooling. Adapted from a recipe in Bon Appetit.
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