Cranberry Praline BreadPosted: December 23, 2010
This bread is so good. I baked a batch of the festive mini loaves to give as gifts. The sweet praline glaze really adds to this quick bread.
Cranberry Praline Bread
2 cups all-purpose flour
1/2 cup sweetened dried cranberries
1 cup sugar
1 cup sour cream
1/2 cup butter, softened
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
1/3 cup firmly packed brown sugar
1/3 cup butter
1/4 cup finely chopped pecans
Heat oven to 350°F. Combine 2 tablespoons flour and cranberries in small bowl; toss to coat. Set aside.
Combine sugar, sour cream, butter, eggs and vanilla in 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 1/2 cup pecans by hand.
Spoon batter evenly into 4 greased and floured mini (5 1/2×3-inch) loaf pans. Bake for 30 to 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 1-quart saucepan. Cook over medium heat until mixture comes to a boil (3 to 4 minutes). Spoon glaze mixture over warm loaves. Immediately sprinkle with 1/4 cup pecans.
TIP: One greased (9×5-inch) loaf pan can be used instead of the 4 mini loaf pans. Bake for 60 to 65 minutes.
Yield: 32 servings (4 mini loaves)
Recipe source: www.landolakes.com