Cranberry Pecan Bread

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Jan. 03, 2011


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)


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
Cook Time: 70 Minutes
Ready In: 70 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1231Calories from Fat 562

 % Daily Value*

Total Fat 65 g100%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 739 mg30.79%

Total Carbohydrates 151 g50.3%

Dietary Fiber 9 g36%

Sugars 69 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet