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.