“The recipe for this moist, dark holiday bread was found in the Taste of Home's Fall Baking Cookbook, 2009.”
READY IN:
1hr 25mins
SERVES:
24
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, combine 1 1/2 cups of chopped cranberries, sugar & orange zest.
  2. Brink to a boil, then reduce heat & cook 6 to 8 minutes or until cranberries are softened.
  3. Remove from the heat & stir in the remaining berries before setting them aside.
  4. Preheat oven to 350 degrees F & grease two 8-inch loaf pans.
  5. In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, salt & cloves.
  6. In another bowl, combine the eggs, sour cream & butter, then stir this mixture into the dry ingredients until just blended.
  7. Fold in the cranberries & pecans, then pour batter into the two prepared loaf pans.
  8. Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
  9. Cool in the pan for 10 minutes on a wire rack before removing the loaves from the pans to cool completely on the wire rack.

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