Cranberry Pecan Bread

Chef.at.Home's picture

Nov. 25, 2010

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

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Nutrition Facts

Serving size Complete recipe

Calories 4957Calories from Fat 2269

 % Daily Value*

Total Fat 264 g406.2%

Saturated Fat 45.57 g227.9%

Trans Fat 13 g

Cholesterol 445.6 mg

Sodium 2990.7 mg124.61%

Total Carbohydrates 603 g201.1%

Dietary Fiber 37.54 g150%

Sugars 278.3 g

Protein 77 g154.6%

Vitamin A 18.6% Vitamin C 61.6%

Calcium 218.9% Iron 152%

*Based on a 2000 Calorie diet