Prep 10 mins
Cook 1 hr 15 mins
The recipe for this moist, dark holiday bread was found in the Taste of Home's Fall Baking Cookbook, 2009.
- 2 1⁄2 cups cranberries, chopped, divided (fresh or frozen)
- 2⁄3 cup sugar
- 2 teaspoons orange zest, minced
- 2 1⁄4 cups all-purpose flour
- 3⁄4 cup light brown sugar, packed
- 1 tablespoon baking soda
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cloves
- 2 eggs, lightly beaten
- 3⁄4 cup sour cream
- 1⁄4 cup unsalted butter, melted
- 1 cup pecans, chopped
- In a large saucepan, combine 1 1/2 cups of chopped cranberries, sugar & orange zest.
- Brink to a boil, then reduce heat & cook 6 to 8 minutes or until cranberries are softened.
- Remove from the heat & stir in the remaining berries before setting them aside.
- Preheat oven to 350 degrees F & grease two 8-inch loaf pans.
- In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, salt & cloves.
- In another bowl, combine the eggs, sour cream & butter, then stir this mixture into the dry ingredients until just blended.
- Fold in the cranberries & pecans, then pour batter into the two prepared loaf pans.
- Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
- 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.
Great bread. Very moist and flavorful. Cooking the berries first helps make it dark and moist. I will double the amount of orange zest next time, though. The spices were perfect. Thanks for this keeper.
This was really excellent, and a nice departure from regular cranberry bread. I think cooking the cranberries really deepened their flavor. I halved the recipe to make one loaf and used walnuts instead of pecans. The dark color of the bread coupled with the ruby color of the cranberries really gave this a festive appearance and it was a perfect gift for the holidays. I will be making this again! Thanks for sharing this. Made for PRMR Tag Game.