* Exported from MasterCook *
Cranberry Pecan Bread
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Fruit Nuts
Amount Measure Ingredient -- Preparation Method
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Bread:
1 1/2 cups fresh cranberries -- or frozen, chopped
1 cup chopped pecans
3 cups all-purpose flour -- divided
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups sugar
1 cup canola oil
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 cup whole milk
Glaze:
6 tablespoons powdered sugar
2 tablespoons orange juice
1/2 tablespoon butter -- melted
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1. Heat oven to 350F. Spray 3 (7 3/4 x 3 3/4") loaf pans with
cooking spray; dust with flour, tapping out excess. Toss cranberries
and pecans with 1/4c of flour in med bowl to coat.
2. Whisk remaining 2 3/4c flour, baking powder and salt in med
bowl. Beat sugar and oil in lg bowl at med speed 1 min or until
combined. Add eggs one at a time, beating just until blended. Beat
in 1 1/2tsp each vanilla and almond extract. At low speed, beat in
flour mixture in 3 parts alternately with milk, beginning and ending
with flour mixture. Stir in cranberry mixture. Divide batter between pans.
3. Bake 55 - 60 min or until wooden skewer inserted in center comes
out clean. Cool in pans on wire rack 15 min.
4. Meanwhile, whisk all glaze ingredients together in small
bowl. Remove bread from pans; place on wire rack. Brush with glaze;
cool completely.
Makes: 3 (8 slice) loaves
TIP: To chop cranberries in food processor, freeze until slightly
firm and pluse.
Source:
"Cooking Club, Winter 2013"
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Per Serving (excluding unknown items): 265 Calories; 14g Fat (46.3%
calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber;
29mg Cholesterol; 180mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.