Cranberry cornmeal bread

Time Active work time: 20 minutes Total preparation time: 1 hour 15 minutes
Yields Makes 12 slices
Cranberry cornmeal bread

Heat the oven to 350 degrees. Butter a 9-inch loaf pan and dust the pan with 1 tablespoon of cornmeal.


Stir together the flour, remaining 3/4 cup cornmeal, granulated sugar, baking powder, baking soda and salt. Set aside.


Combine the orange juice, melted butter and enough water to measure 3/4 cup. Stir in the egg substitute.


Make a well in the center of the dry ingredients. Pour in the orange juice mixture. Add the cranberries, orange zest and rosemary. Stir just until all the ingredients are moistened. Spoon the batter into the loaf pan. Sprinkle the top with sparkling sugar, if using.


Bake until the bread tests done in the center, 45 to 55 minutes. Let it cool in the pan 5 minutes, then loosen the sides of the bread from the pan and turn the loaf onto a wire rack to cool. Slice and serve warm.

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