Cranberry Nut Bread

The recipe for this moist, dark holiday bread was found in the Taste of Home's Fall Baking Cookbook, 2009.

• Ready In: 1 hr 25 mins
• Serves: 24
• Yields: 2 loaves

Ingredients

• 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

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.