1 cup all purpose white flour
1/2 cup whole wheat flour
1 cup sugar
1/2 cup stone ground yellow cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups fresh or frozen cranberries, thawed
1 Tbsp. grated orange zest
3/4 cup fresh orange juice
1 lg egg white
1 Tbsp. vegetable oil
Preheat oven to 350*F. Spray an 8×4 loaf pan with nonstick cooking spray and set aside.
In a large mixing bowl, combine white and whole wheat flours, sugar, cornmeal, baking powder, baking soda, and salt. Add the cranberries and orange zest and stir to coat. In a small bowl, whisk together the orange juice, egg white and oil. Pour into the dry ingredients and stir just until blended. Do not overmix.
Place batter in prepared loaf pan and bake for 50 to 60 minutes or until a cake tester inserted in middle comes out clean. Cool in pan 5 minutes. Turn onto rack to finish cooling.