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Cranberry Praline Quick Bread

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

Ready In:
55mins
Yields:
Units:

ingredients

directions

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

  • One greased 9-by-5-inch loaf pan can be used instead of the four mini-loaf pans.
  • Bake for 60 to 65 minutes.
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RECIPE MADE WITH LOVE BY

@Nana Lee
Contributor
@Nana Lee
Contributor
"This is definitely a different kind of quick bread. The combination of flavors is heavenly. Bound to become a holiday staple."
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  1. Nana Lee
    This is definitely a different kind of quick bread. The combination of flavors is heavenly. Bound to become a holiday staple.
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