Total Time
55mins
Prep 25 mins
Cook 30 mins

This is definitely a different kind of quick bread. The combination of flavors is heavenly. Bound to become a holiday staple.

Ingredients Nutrition

Directions

  1. Heat oven to 350°F
  2. Grease and flour 4 mini (5½-by-3-inch)loaf pans.
  3. Combine cranberries and 2 Tbs flour in small bowl; toss to coat. Set aside.
  4. Combine sugar, sour cream, butter, eggs and vanilla in a large bowl.
  5. Beat at medium speed, scraping bowl often, until creamy.
  6. Reduce speed to low; add remaining flour, baking powder, baking soda and salt.
  7. Beat just until moistened.
  8. Stir in cranberry mixture and ½ cup pecans by hand.
  9. Spoon batter evenly into loaf pans.
  10. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
  11. Cool 10 minutes; remove from pans.
  12. Meanwhile, combine brown sugar and 1/3 cup butter in one-quart saucepan.
  13. Cook over medium heat until mixture comes to a boil (3-4 minutes).
  14. Spoon glaze mixture over warm loaves. Immediately sprinkle with ¼ cup pecans.
  15. Note:
  16. One greased 9-by-5-inch loaf pan can be used instead of the four mini-loaf pans.
  17. Bake for 60 to 65 minutes.

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