Shelly's Recipe

CRANBERRY PRALINE QUICK BREAD

Category: Quick Breads

Bread
2 cups flour
1/2 cup sweetened dried cranberries
1 cup sugar
1 cup sour cream
1/2 cup butter, softened
2 eggs
1 tsp vanilla
2 tsp baking powder
1/2 tsp baking soda and salt
1/2 cup chopped pecans

Glaze
1/3 cup firmly packed brown sugar
1/3 cup butter
1/4 cup finely chopped pecans

Heat oven to 350. Combine 2 tbsp 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 1/2x3-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. Recipe Tip 1 greased loaf pan can be used instead of the 4 mini loaf pans. Bake for 60 to 65 minutes.