Thanks Bread with Wild Berries and Seeds

A great way to use the best of fall's bounty-a hearty quick bread with walnuts and cranberries.

Ingredients:

• 1 1/3 cups whole wheat flour
• 2/3 cup cornmeal
• 1/3 cup brown sugar
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 6 oz unsalted butter, melted
• 2 large eggs
• 1 1/2 cups buttermilk
• 1/2 cup black walnuts or other nuts, chopped
• 1/2 cup cranberries or other wild berries (huckelberries, hawthorn berries, blackberries) chopped
• 1 1/2 tbsp cracked coriander seeds
• 1 tsp cracked fennel seeds

Directions:

Crack seeds in a coffee grinder or in a food procssor using pulse action. Preheat oven to 375 degrees F. Butter twelve 3 X 3 X 1 1/2" pans or muffin tins and dust with cornmeal, nut or almond flour. Stir together flour, cornmeal, sugar, baking powder, baking soda, and sugar and salt. Whisk together butter, eggs and buttermilk in a separate bowl and add to flour mixture, stirring until just combined. Stir in chopped nuts, berries and seeds. Divide the bread batter among pans or tins and bake in preheated oven until nicely browned and a wooden tester comes out clean (approximately 30 minutes). Cool in pans on racks for 10 minutes before inverting breads onto racks. Serve with honey butter or apple butter while still still warm.

Number of Servings: 12

Notes from the Cook: The bread can be baked ahead of time and reheated for 5-10 minutes in 350 degree F oven just before serving.