Cranberry Praline Quick Bread |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is definitely a different kind of quick bread. The combination of flavors is heavenly. Bound to become a holiday staple. Ingredients:
2 cups all-purpose flour |
1/2 cup dried sweetened cranberries |
1 cup sugar |
1 cup sour cream |
1/2 cup butter, softened |
2 eggs |
1 teaspoon vanilla |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup chopped pecans |
1/3 cup firmly packed brown sugar |
1/3 cup butter |
1/4 cup finely chopped pecans |
Directions:
1. Heat oven to 350°F
2. Grease and flour 4 mini (51/2-by-3-inch)loaf pans.
3. Combine cranberries and 2 Tbs flour in small bowl; toss to coat. Set aside.
4. Combine sugar, sour cream, butter, eggs and vanilla in a large bowl.
5. Beat at medium speed, scraping bowl often, until creamy.
6. Reduce speed to low; add remaining flour, baking powder, baking soda and salt.
7. Beat just until moistened.
8. Stir in cranberry mixture and 1/2 cup pecans by hand.
9. Spoon batter evenly into loaf pans.
10. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
11. Cool 10 minutes; remove from pans.
12. Meanwhile, combine brown sugar and 1/3 cup butter in one-quart saucepan.
13. Cook over medium heat until mixture comes to a boil (3-4 minutes).
14. Spoon glaze mixture over warm loaves. Immediately sprinkle with 1/4 cup pecans.
15. Note:
16. One greased 9-by-5-inch loaf pan can be used instead of the four mini-loaf pans.
17. Bake for 60 to 65 minutes.
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