I promised you a recipe...

Last Wednesday I posted the following photo of this yummy cranberry quick bread that I threw together at a moment's notice but I failed to provide you with a recipe so here it is folks. A real winner, I look forward to whipping up a few more of these for my Christmas breakfast table.

Cranberry Quick Bread
adapted from Martha Stewart.com
Makes one 5 by 9 inch loaf

2 sticks unsalted butter, softened
3/4 cup plus 3 tablespoons sugar
1 1/4 cups fresh cranberries
1 cup all-purpose flour
1/2 cup stone ground yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1 tablespoon finely chopped candid ginger

Preheat over to 350 degrees. Melt 1/2 stick of butter in a medium skillet over medium heat.  Add 3 tablespoons sugar, stirring until dissolved. Add cranberries and stir to coat. Cook until cranberries begin to pop, about one minute.  Remove cranberries from heat and set to the side to cool.

Whisk together flour, cornmeal, baking powder, baking soda, and salt. Beat remaining 1 1/2 sticks butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes.  With machine running add, eggs, 1 at a time and buttermilk. Reduce speed to low and slowly add flour mixture, mixing until combined.  Fold in ginger and cranberries. Pour mixture into pan, gently smooth the top.

Bake for 50 to 55 minutes or until a tester inserted into the center comes out clean. Let cool for 15 minutes. Invert pan to remove bread.  Brew a big mug of tea and enjoy!