cranberry-nut bread
As we all know fresh cranberries are available year round so no need to save this for the holidays. Enjoy it whenever the heart desires.
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yield
serving(s)
prep time
30 Min
cook time
55 Min
method
Bake
Ingredients For cranberry-nut bread
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1/3 csugar
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1/2 cfinely chopped toasted pecans or walnuts
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2 tspground cinnamon
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2 call-purpose flour
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1 tspbaking powder
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1/2 tspsalt
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1egg
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1 cmilk (dairy or other)
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1/3 cvegetable oil
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1 cvery coarsely chopped cranberries
How To Make cranberry-nut bread
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1Preheat oven to 350 degrees F. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside.
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2In a small bowl stir together 1/3 cup of the sugar, the pecans, and cinnamon, set aside.
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3In a large bowl stir together the remaining 1 cup sugar, the flour, baking powder, and salt. In a medium bowl beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries.
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4Spoon half of the batter into prepared pan. Sprinkle with half of the pecan mixture. Repeat with remaining batter and cinnamon mixture. Using a thin metal spatula or table knife, cut down through batter and pull up in a circular motion to marble the cinnamon mixture.
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5Bake for 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack and wrap and store overnight before slicing.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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