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Cranberry Pecan Bread


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Member since 2007

Serves 1 loaf (or 4 mini loaves | Prep Time 15 | Cook Time 50

Ingredients

2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 Tbsp shortening
3/4 cup orange juice
1 Tbsp orange zest
1 egg
1 1/2 cup cranberries
3/4 cups pecans, chopped and toasted
1/4 cup demerera sugar


Preheat oven to 350. Grease a 9 (or 10) x 5 loaf pan (or 4 mini loaf pans).



Mix together flour, sugar, baking powder, salt and baking soda in the bowl of your stand mixer. Turn on medium and add shortening until combined. Add orange juice, orange zest, and egg. Mix until well-blended. Stir in cranberries and nuts. Pour the batter into the pan and spread evenly. Spread demerera sugar evenly over the top.



Bake for 50-55 minutes, or until toothpick inserted in center comes out clean. Cool in the pan for 15 minutes. Remove the bread from the pan and let cool completely. Wrap the cooled loaf tightly with plastic wrap or foil to keep it moist.


Pairs Well With


Notes

A moist, citrusy quick bread studded with fresh cranberries and toasted pecans.

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