Ingredients:
1/2!cups halved fresh or frozen cr-mberrit’S, dh’ided
2/., cup sugar
2 tsp. grated onmge peel
2’h cups all-purpose flour ‘
Instructions:
Y-1c. packed light bro”n sugar 1 T. baking soda 1/2 tsp. salt 2 tsp. ground cinnamon 11.. tsp. ground do, es 2 eggs, lightly beaten 3/ cup sour cream; cup meltoo butter or man!arine 1 cup”‘cbopd pttans In a saurepm1. combinI 1/1cups crJJ1bt’rri sugar and orJJ1ge pt.-el. Bring to a boil; rt>duce h’- at and cook for 6-S minutes or until cr. mbc!rries are soft. Remove from hat; tir in remaining berries and set aside. In a bowl, combine tlour, brown sugar. Lxlking sod sail, cinnamon and cloves. Combine eggs, sour cream and butter; stir into dry ingredients unti1 blended. Fold in cranberries and pecans. Pour into two greased 81⁄2 x 4 1/2 X 2112 inch loaf pans. Bake at 350° for 55-60 minutes or until the bread tests done.. Yields 2 loaves.
Notes:
Tbsp. is a great recipe to make during the holiday season. Com-bined with other breads it makes a great party addition.
Servings Yield:
Yields 2 loaves
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