Cranberry Pecan Quick Bread Recipes

CRANBERRY PECAN BREAD

Steps:

• Preheat the oven to 350 degrees. Lightly grease a 9x5x3" bread pan.
• In a mixing bowl, thoroughly stir together the flour, baking soda and salt. Set aside.
• In a large mixing bowl, beat together the sugar, butter, eggs and vanilla until light and fluffy. Add the flour mixture alternately with the buttermilk. Beat just until blended after each addition.
• Fold in the pecans and cranberries.
• Pour the batter into the prepared pan.
• Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool.
• For the white chocolate glaze, place the white chocolate chips and heavy cream in a microwave safe bowl. Microwave the chips for 20 seconds. Stir. Microwave for another 20 seconds. As soon as the chips start melting, start microwaving for 10 or even 5 second intervals. Be careful not to let it get too hot or it will burn. Be patient and stir between each time interval. You will end up with very thick, melted white chocolate. Spoon or drizzle this on top of the bread. Sprinkle with the extra pecans, if desired.

CRANBERRY-PECAN BREAD

Steps:

• Preheat oven to 350°F. Generously butter 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan. Combine cranberries and 3/4 cup water in small saucepan. Bring to boil. Reduce heat and simmer uncovered until berries burst, about 8 minutes. Drain excess liquid from cranberries. Cool.
• Whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in medium bowl to blend. Mix 1/2 cup yogurt and 1/4 cup orange juice in small bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy. Beat in eggs, orange peel and vanilla extract. Mix in flour mixture alternately with yogurt mixture. Stir in cranberries and pecans. Transfer batter to prepared loaf pan.
• Bake bread until tester inserted into center comes out clean and top is brown, about 55 minutes. Transfer pan to rack. Cool 15 minutes. Remove bread from pan and cool on rack. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)

CRANBERRY ORANGE PECAN QUICK BREAD

Steps:

• Preheat oven to 325°F.
• Combine eggs and oil. Sift in dry ingredients, and blend with an electric mixer. Don't overmix.
• Stir in the last three ingredients with a spoon. Pour into a greased and floured loaf tin.
• Bake at 325°F for 30-40 minutes, until a toothpick inserted in comes out with only a few crumbs clinging to it.

PUMPKIN CRANBERRY PECAN BREAD

Steps:

• Preheat oven to 375 degrees.
• Generously grease bottom only of an 8X4 or 9X5 loaf pan
• Mix the first four ingredients together - until all mix moistened.
• Mix in the cranberries and pecans.
• Pour batter into greased loaf pan.
• Bake for 40-55 minutes - until comes out clean.
• Let stand for 15 minutes.
• Use a knife to loosen sides from the pan, remove from pan and let stand for another hour until completely cool.
• Melt white chocolate chips and 1 1/2 tsp oil as directed on the chocolate package.
• Place mixture into a plastic resealable bagg.
• Seal the bag and then cut off one corner of the bag and drizzle chocolate mixture over the bread.
• Immediately top with pecans.
• Let toppings set and then store in the refridgerator.