Instructions

1. Preheat oven to 350. Butter a 9×5 loaf pan.
2. In a large mixing bowl, whisk together both flours, cornmeal, baking powder, and salt. In a medium bowl, whisk together the yogurt, syrup, honey, butter, and eggs.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the cranberries and chopped pecans. Transfer batter into prepared loaf pan and smooth out the top. Arrange pecan halves neatly in a row down the center.
4. Bake until bread starts to become golden brown and a toothpick comes out clean, about 1 hour and 10 minutes. Cool in pan for 20 minutes and then transfer to a wire rack to finish cooling.