Cranberry Praline Quick Bread
Cranberries "shine" like jewels in these mini cranberry loaves.
Yield: 32 servings (4 mini loaves)
Ingredients:
Bread
2 cups all-purpose flour
1/2 cup sweetened dried cranberries
1 cup sugar
1 cup sour cream
1/2 cup Land O Lakes® Butter, softened
2 Land O Lakes® All-Natural Eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
Glaze
1/3 cup firmly packed brown sugar
1/3 cup Land O Lakes® Butter
1/4 cup finely chopped pecans
Directions:
Heat oven to 350°F. Grease and flour 4 mini (5 1/2x3-inch) loaf pans; set aside. Combine 2 tablespoons flour and cranberries in small bowl; toss to coat. Set aside.
Combine sugar, sour cream, butter, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add remaining flour, baking powder, baking soda and salt. Beat just until moistened. Stir in cranberry mixture and 1/2 cup pecans.
Spoon batter evenly into prepared pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans.
Meanwhile, combine brown sugar and 1/3 cup butter in 1-quart saucepan. Cook over medium heat until mixture comes to a boil (3 to 4 minutes). Spoon glaze mixture over warm loaves. Immediately sprinkle with 1/4 cup pecans.
Recipe Tip:
One greased (9x5-inch) loaf pan can be used instead of the 4 mini loaf pans. Bake for 60 to 65 minutes.
Yield: 32 servings (4 mini loaves)
Ingredients:
Bread
2 cups all-purpose flour
1/2 cup sweetened dried cranberries
1 cup sugar
1 cup sour cream
1/2 cup Land O Lakes® Butter, softened
2 Land O Lakes® All-Natural Eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
Glaze
1/3 cup firmly packed brown sugar
1/3 cup Land O Lakes® Butter
1/4 cup finely chopped pecans
Directions:
Heat oven to 350°F. Grease and flour 4 mini (5 1/2x3-inch) loaf pans; set aside. Combine 2 tablespoons flour and cranberries in small bowl; toss to coat. Set aside.
Combine sugar, sour cream, butter, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add remaining flour, baking powder, baking soda and salt. Beat just until moistened. Stir in cranberry mixture and 1/2 cup pecans.
Spoon batter evenly into prepared pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans.
Meanwhile, combine brown sugar and 1/3 cup butter in 1-quart saucepan. Cook over medium heat until mixture comes to a boil (3 to 4 minutes). Spoon glaze mixture over warm loaves. Immediately sprinkle with 1/4 cup pecans.
Recipe Tip:
One greased (9x5-inch) loaf pan can be used instead of the 4 mini loaf pans. Bake for 60 to 65 minutes.
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