Spicy Cranberry Nut Bread |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 32 |
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Whenever Maxine Smith of Owanka, South Dakota serves slices of this favorite treat, someone asks for her recipe. It's a moist, dark holiday bread chock-full of old-fashioned, spicy goodness, she notes. Ingredients:
2-1/2 cups halved fresh or frozen cranberries, divided |
2/3 cup sugar |
2 teaspoons grated orange peel |
2-1/4 cups king arthur unbleached all-purpose flour |
3/4 cup packed light brown sugar |
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 butter, melted |
1 cup chopped pecans |
Directions:
1. In a large saucepan, combine 1-1/2 cups cranberries, sugar and orange peel. Bring to a boil; reduce heat and cook for 6-8 minutes or until the cranberries are softened. Remove from the heat; stir in the remaining berries and set aside.
2. In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, salt and cloves. Combine the eggs, sour cream and butter; stir into dry ingredients just until blended. Fold in cranberries and pecans.
3. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Yield: 2 loaves (16 loaves each).
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