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Cranberry Pecan Sour Cream Bread

Cranberry Pecan Sour Cream Bread
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Calories 424 cals
Total Fat 21 g
Cholesterol 47 mg
Dietary Fiber 2 g
Sodium 459 mg
Protein 6 g
Total Carbohydrate 53 g
(2)

Prep Time: 20 Minutes

Time to Table: 1 Hour

Serves: 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

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 25 to 30 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.

Reviews

Average Rating:
4.5 out of 0 5
(2)
Beccaxflyy 06/06/2016

Made this with my new sour cream from influenster! I swapped out the cranberries for dried strawberries and it was absolutely delicious! I can't wait to use my new squeezable sour cream on a few more recipes!

HeyYou 01/27/2015

A good quick bread recipe. Needs a tad bit more sugar.

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