Tuesday, December 2, 2014

Cranberry Pecan Quick Bread

Baking is always a big part of getting ready for the holidaysThis recipe for Cranberry Pecan Quick Bread makes 3 mini loaves. Perfect for that special teacher, co-worker or neighbor.

·      1 cups Flour
·      1 ½ teaspoon Baking Powder
·      ¾ teaspoon Salt
·      ½ cup Sugar
·      ¼ cup Brown Sugar
·      2 Eggs
·      1 teaspoon Vanilla
·      ¾ cup fresh Cranberries
·      ½ cup Pecans, chopped

1.  Preheat the oven to 350 degrees.  Spray 3 or 4 mini loaf pans with cooking spray and set aside.
2.  In a medium bowl combine the flour, baking powder, and salt.  Mix and set aside.
3.  In a large bowl combine the STAR Butter Flavored Olive Oil, sugar, and brown sugar.  Mix well.  Add in the eggs and stir until combined.  Stir in the vanilla.
4.  Add the flour mixture to the olive oil mixture and stir until just blended.  Gently fold in the cranberries and pecans.
5.  Divide the batter evenly between 3 or 4 mini loaf pans.  Place several fresh cranberries on top of each loaf before placing in the oven.
6.  Bake for 25-35 minutes or until a toothpick inserted into the middle comes out clean.
7.  Remove from oven and cool on a wire rack.  Slice and enjoy!

Recipe developed by www.hezzi-dsbooksandcooks.com.  


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