Cranberry Nut Bread

This has been a big hit with friends and neighbors. I'm always asked for this recipe when I bring it to a get-together.

• If you're making this for a diabetic, I simply change the sugar for a sugar free substitute.
• If you need to make this gluten free, you can substitute all purpose flour with almond flour. Remember, you'll need to add a little more sour cream to increase the moisture when using almond flour, otherwise it'll be too crumbly.

I've made various versions of cranberry bread, but this has been the best one. The secret is the sour cream.

Cranberry Nut Bread

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup unsalted butter, softened
¾ cup granulated sugar
2 eggs
1 cup sour cream
Zest of 1 orange
1 ½ cups cranberries, chopped
½ cup pecans, chopped

Glaze:

1 cup of powdered sugar
1-2 tbsp orange juice, to taste

Instructions

Preheat the oven to 350 F.

Generously grease a 9×5 loaf pan with shortening.

Combine the dry ingredients: flour, baking soda, baking powder and salt together in a small bowl and set aside.

In a large bowl, mix together the butter, granulated sugar, eggs, and sour cream. Fold in orange zest.

Slowly add the dry ingredients into the wet ingredients mixing until the batter is smooth.

Fold in chopped cranberries and pecans.

Pour batter into the greased loaf pan.

Bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Let the cranberry bread rest for 10 minutes before removing it from the pan and placing it on a wire rack.   

Glaze the bread.

Cool completely before slicing.

 

Baking tip: Always add dry ingredients to wet ingredients. 

Optional: Substitute walnuts or almonds for pecans. 

 

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