Cranberry pecan loaves
Cranberry pecan loaves feature a comforting blend of tangy cranberries, crunchy pecans, and zesty orange, perfect for any occasion. Baked until golden, these moist loaves are a delightful treat that's easy to prepare.
Cook time 80 min
Prep time 30 min
Ingredients:
2/3 cup butter2 tbsp orange zest
1 cup brown sugar
1 cup dried cranberries
1 cup pecans
1 cup milk (1% fat)
1/3 cup orange juice
3 eggs
3 cups self-raising flour
1 tbsp brown sugar
Cranberry pecan loaves are a delightful treat perfect for the holiday season or any time you crave a sweet and nutty snack. The combination of tangy cranberries, crunchy pecans, and the zestiness of orange will surely bring warmth and joy to your baking repertoire.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans or line them with parchment paper.
- In a large mixing bowl, beat the softened butter until creamy using an electric mixer or a whisk.
- Add the orange zest and 1 cup of brown sugar to the butter. Mix until the mixture becomes light and fluffy.
- Gradually add the eggs to the butter mixture, one at a time, beating well after each addition.
- Stir in the milk and orange juice until well combined.
- In a separate bowl, measure out the self-raising flour.
- Gradually add the flour to the wet mixture, mixing until just combined. Do not overmix.
- Fold in the dried cranberries and chopped pecans until they are evenly distributed throughout the batter.
- Divide the batter evenly between the prepared loaf pans.
- Sprinkle the top of each loaf with the 1 tbsp of brown sugar.
- Place the loaf pans in the preheated oven. Bake for 45-55 minutes or until a toothpick inserted into the center of the loaves comes out clean.
- If the tops of the loaves start to brown too quickly, you can cover them loosely with aluminum foil for the remaining baking time.
- Remove the loaves from the oven and let them cool in the pans for about 10 minutes.
- After 10 minutes, transfer the loaves to a wire rack to cool completely.
- Once cooled, slice the loaves and enjoy with a cup of tea or coffee.
Once your cranberry pecan loaves are golden brown and your house smells like a holiday wonderland, you'll know they're ready to enjoy. Slice and serve these scrumptious loaves with a cup of coffee or tea, and share the joy with family and friends.
Cranberry pecan loaves FAQ:
Bake the loaves for 45-55 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center of the loaves; it should come out clean.
Use two 9x5 inch loaf pans for this recipe. Ensure they are greased and floured or lined with parchment paper before adding the batter.
Yes, you can substitute dried cranberries with other dried fruits such as raisins, cherries, or chopped apricots. Just keep in mind that the flavor and texture will vary.
Store the loaves in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them wrapped in plastic wrap and then foil for up to 3 months.
You can make your own substitute using all-purpose flour mixed with baking powder and salt. For every cup of self-raising flour, use 1 cup of all-purpose flour, 1.5 teaspoons of baking powder, and 1/4 teaspoon of salt.
Tips:
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for a smoother batter and more even baking.
- Don't Overmix: When combining the dry and wet ingredients, mix just until incorporated to avoid a dense loaf.
- Even Distribution: Fold in the cranberries and pecans gently for even distribution throughout the batter.
- Test for Doneness: Insert a toothpick into the center of the loaf; if it comes out clean or with a few crumbs, the loaves are done.
- Cool Completely: Allow the loaves to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely; this helps in easier slicing.
Nutrition per serving
16 ServingsCalories 330kcal
Protein 6g
Carbohydrates 45g
Fiber 2.07g
Sugar 24g
Fat 15g
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