Nutty Cranberry Bread
Often a holiday staple, but I like to enjoy this treat the whole year round. The savory nutty flavor combined with the sweet taste of cranberry is a delicious counterpart to a hot cup of morning coffee or afternoon tea. Recipe brought to you by Mama Jojo.
Toasted Pecan Cranberry Bread
Makes 2 loaves
2 sticks salted real butter
2 cups granulated sugar
2 eggs
4 cups of sifted flour
1/2 tbsp baking powder
3/4 teaspoon baking soda
1/2 tsp salt
1 cup prune juice
1 1/4 chopped & toasted pecans
1/2 bag of cranberries chopped
Chop and toast pecans in a frying pan, just enough to slightly crisp and bring out the nutty aroma. Chop cranberries in half. Place in separate bowl. Cream together eggs, butter, & sugar mixture until fluffy. Then mix together dry ingredients in a separate bowl. Slowly alternate the flour mixture with the prune juice into the sugar & butter mixture, making sure not to beat, but fold together gently. Once mixture is thoroughly combined, add the nuts and cranberries. Bake at 375 for about 1/2 hour or until middle is baked through.