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Cranberry Pecan Bread

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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)
  Baking powder 4 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Vegetable shortening 1⁄2 Cup (8 tbs)
  Lemon rind 2 Teaspoon, grated
  Eggs 2 Small
  Milk 1 Cup (16 tbs)
Directions

1. Grease a 9-inch angel cake pan; sprinkle half 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, the remaining 1 cup sugar, baking powder and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles corn-meal. Stir in remaining 1 cup 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. (Batter will be lumpy.) Spread in prepared pan.
5. Bake in a moderate oven (350°) 1 hour and 10 minutes, or until a wooden pick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Loosen around edges and center with a knife; turn out onto rack. Cool loaf completely.
6. Wrap loaf in foil or plastic wrap. Store overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Taste: 
Sweet
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pecan
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
85 Minutes
Servings: 
4

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1231 Calories from Fat 562

% Daily Value*

Total Fat 65 g100.6%

Saturated Fat 11.2 g56%

Trans Fat 3.4 g

Cholesterol 86 mg28.7%

Sodium 739.3 mg30.8%

Total Carbohydrates 151 g50.3%

Dietary Fiber 9.4 g37.5%

Sugars 69.5 g

Protein 19 g37.1%

Vitamin A 4.1% Vitamin C 15.4%

Calcium 54.4% Iron 37.4%

*Based on a 2000 Calorie diet

Cranberry Pecan Bread Recipe