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Cranberry Pecan Bread

Chef.at.Home's picture
Ingredients
  Pecans 1 1⁄2 Cup (24 tbs), chopped
  Cranberries 1 1⁄2 Cup (24 tbs), coarsely ground
  Sugar 1 1⁄4 Cup (20 tbs)
  All purpose flour 3 Cup (48 tbs), sifted
  Baking powder 4 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Vegetable shortening 1⁄2 Cup (8 tbs)
  Lemon rind 2 Teaspoon, grated
  Eggs 2
  Milk 1 Cup (16 tbs)
Directions

1. Grease a 9-inch angel-cake pan; sprinkle 1/2 cup of the pecans evenly over bottom.
2. Mix cranberries and 1/4 cup of the sugar in a small bowl; let stand while preparing batter.
3. Sift flour, remaining 1 cup sugar,baking powder and salt into a large bowl; cut in shortening with a pastry blender or fork until mixture resembles cornmeal. Stir in the .remaining pecans and lemon rind.
4. Beat eggs well in a small bowl; stir in milk. Add all at once to flour mixture; stir just until moist; stir in sugared cranberries. Spoon into prepared pan; spread top even.
5. Bake in moderate oven (350°) for 1 hour and 10 minutes, or till wooden pick inserted near center comes out clean. Cool in pan on a rack 10 minutes. Loosen around edge and center with knife; turn out onto rack. Cool completely.
6. Wrap loaf in waxed paper, foil or plastic wrap. Store overnight to mellow flavors and make slicing easier.

Recipe Summary

Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Pecan

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