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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 12 |
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Ingredients:
2 1/2 cups cranberries, chopped, divided (fresh or frozen) |
2/3 cup sugar |
2 teaspoons orange zest, minced |
2 1/4 cups all-purpose flour |
3/4 cup light brown sugar, packed |
1 tablespoon baking soda |
2 teaspoons ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
2 eggs, lightly beaten |
3/4 cup sour cream |
1/4 cup unsalted butter, melted |
1 cup pecans, chopped |
Directions:
1. In a large saucepan, combine 1 1/2 cups of chopped cranberries, sugar & orange zest.
2. Brink to a boil, then reduce heat & cook 6 to 8 minutes or until cranberries are softened.
3. Remove from the heat & stir in the remaining berries before setting them aside.
4. Preheat oven to 350 degrees F & grease two 8-inch loaf pans.
5. In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, salt & cloves.
6. In another bowl, combine the eggs, sour cream & butter, then stir this mixture into the dry ingredients until just blended.
7. Fold in the cranberries & pecans, then pour batter into the two prepared loaf pans.
8. Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
9. Cool in the pan for 10 minutes on a wire rack before removing the loaves from the pans to cool completely on the wire rack.
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