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Ingredients
| all-purpose flour (unsifted): 2 cups |
| dried sweetened cranberries: 1/2 cup |
| granulated sugar: 1 cup |
| sour cream: 1 cup |
| salted butter: 1/2 cup (softened) |
| eggs: 2 |
| vanilla extract: 1 tsp |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| pecans (chopped): 1/2 cup |
| light brown sugar (packed): 1/3 cup (firmly packed) |
| salted butter: 1/3 cup |
| pecans (chopped): 1/4 cup |
Cranberry Praline Quick Bread
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Heat oven to 350°F
- Grease and flour 4 mini (5½-by-3-inch)loaf pans.
- Combine cranberries and 2 Tbs flour in small bowl; toss to coat. Set aside.
- Combine sugar, sour cream, butter, eggs and vanilla in a large bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Reduce speed to low; add remaining flour, baking powder, baking soda and salt.
- Beat just until moistened.
- Stir in cranberry mixture and ½ cup pecans by hand.
- Spoon batter evenly into loaf pans.
- Bake 30-35 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pans.
- Meanwhile, combine brown sugar and 1/3 cup butter in one-quart saucepan.
- Cook over medium heat until mixture comes to a boil (3-4 minutes).
- Spoon glaze mixture over warm loaves. Immediately sprinkle with ¼ cup pecans.
- Note:
- One greased 9-by-5-inch loaf pan can be used instead of the four mini-loaf pans.
- Bake for 60 to 65 minutes.