cranberry pecan bread

Ingredients cranberry pecan bread

1 dry ingredients
2 1/3 cup flour - pre sifted
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1 wet ingredients
1 egg - slightly beaten
3 tbsp sweet butter - melted
3/4 cup orange juice
1 fresh ingredients
2 cup halved freshed cranberries (don't add whole cranberries they will burst and ruin the bread)
1 tsp fresh grated lemon rind
1/2 cup chopped pecans

how to make cranberry pecan bread

Preheat oven to 350° and grease a 1 1/2 quart loaf pan (5 x 9 x 2 - roughly).

This recipe is not my own. It appeared in our local newspaper in 1977. After trying it this bread is a staple at Thanksgiving.

Combine all dry ingredients and whisk to blend,

Add orange juice, egg (slightly beaten), melted sweet butter and stir until combined. The mix will be dry.

Stir in halved cranberries, lemon rind, pecans and stir mix to combine. Mixture will be sticky. Turn out into greased loaf pan.

Place in center rack and bake approximately 60 - 75 minutes - or until toothpick inserted in center of bread comes out clean. Each oven is different - in my oven I had one bake in 62 minutes and another in 70 minutes. The toothpick test is the best measurement - as long as it comes out clean - you're good.

Place on wire rack for 15-20 minutes, then carefully turn out bread and transfer to a wire rack to cool completely.