Cranberry Pecan Sour Cream Bread
Prep Time
20mins
Time to Table
1hr
Servings
6
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 egg, beaten
- 1 cup Daisy Sour Cream
- 1/4 cup orange juice
- 1 teaspoon freshly grated orange zest
- 1 teaspoon vanilla extract
- 1 cup chopped fresh cranberries
- 1/2 cup chopped pecans, toasted
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 egg, beaten
- 1 cup Daisy Sour Cream
- 1/4 cup orange juice
- 1 teaspoon freshly grated orange zest
- 1 teaspoon vanilla extract
- 1 cup chopped fresh cranberries
- 1/2 cup chopped pecans, toasted
Directions
- Heat the oven to 375 degrees.
- In small mixing bowl combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixer bowl add ½ cup sugar and butter. Beat until creamy (1 minute). Add the egg, sour cream, orange juice, orange zest, and vanilla extract. Continue beating, scraping the bowl often, until creamy (1 minute).
- Pour the flour mixture into the sour cream mixture and mix just until moistened. Gently stir in the cranberries and the pecans.
- Spoon evenly into 3 greased 3 x 5-inch pans. Sprinkle the tops evenly with the remaining 1 tablespoon of sugar.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Turn bread out of the pans. Cut into slices. Cover leftovers.
- Calories:424
- Cholesterol:47
- Dietary Fiber:2
- Protein:6
- Sodium:459
- Total Carbohydrate:53
- Total Fat:21
