2 cups all-purpose flour
1 cup sweetened dried cranberries
1 cup sugar
1 cup sour cream
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
1/3 cup firmly packed brown sugar
1/4 cup finely chopped pecans
Heat oven to 350°F. Grease and flour 4 mini (5 3/4x3-inch) loaf pans; set aside.
Combine 2 tablespoons flour and cranberries in bowl; toss to coat. Set aside.
Combine sugar, sour cream, butter, eggs and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add remaining flour, baking powder, baking soda and salt; beat at low speed just until moistened. Stir in cranberry mixture and 1/2 cup pecans.
Spoon batter evenly into prepared pans. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans.
Combine brown sugar and 1/3 cup butter in saucepan. Cook over medium heat, stirring often, 3-4 minutes or until mixture comes to a boil. Spoon glaze mixture over warm loaves. Immediately sprinkle with 1/4 cup pecans.
One greased (9x5-inch) loaf pan can be used instead of 4 mini loaf pans. Bake 60-65 minutes.