"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cranberry-Pecan Bread Recipe

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This recipe for Cranberry-Pecan Bread, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Arlene DeLange
Added: Thursday, July 21, 2005


1/2 C orange flavoured liqueur
1/2 C Sugar
1/4 C water
1/2 tsp. whole cloves
1 cinnamon stick, halved
1 1/2 C fresh cranberries (or defrosted if frozen)
3/4 C dark brown sugar, packed.
1 stick unsalted butter, room temperature
2 large eggs
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
3/4 C buttermilk
1/4 C fresh orange juice
1 C pecans, chopped & toasted
1 tsp. orange zest
1 tsp. vanilla

In a sauce pan combine liqueur, sugar, water, cloves & cinnamon stick and bring to a boil.
Stir to desolve the sugar and add the cranberries.
Reduce the heat to simmer and cook until the berries burst, about 8 minutes.
Remove from heat and let berries cool in liquid.
Remove the cinnamon stick and cloves and discard.
Preheat the oven to 350 F. Lightly grease a 9x5x2 loaf pan.
In a mixer bowl, on high, cream sugar and butter.
Add eggs and beat until light and fluffy.
In a separate bowl sift together the flour, baking soda, cinnamon and salt.
In a small bowl combine the buttermilk and orange juice.
Alternately add the dry ingredients and buttermilk mixture to the creamed butter, beating after each addition.
Fold in the reserved cranberry mixture, pecans, orange zest and vanilla.
Pour into prepared pan. Bake until a tester comes out clean. About 60 minutes.
Turn onto wire rack and cool. Serve room temp.

Number Of Servings:
Number Of Servings:
1 loaf
Preparation Time:
Preparation Time:
25 minutes




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