Cranberry Praline Quick Bread
Cranberry Praline Quick Bread Image

Cranberry Praline Quick Bread

In this delicious cranberry bread recipe, cranberries "shine" like jewels!

The Story Behind the Recipe
32
servings
20 min
PREP TIME
1 hr
TOTAL TIME

Ingredients

Bread

2 cups all-purpose flour

1 cup sweetened dried cranberries

1 cup sugar

1 cup sour cream

1/2 cup Land O Lakes® Butter softened

2 large Land O Lakes® Eggs

1 teaspoon vanilla

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped pecans

Glaze

1/3 cup firmly packed brown sugar

1/3 cup Land O Lakes® Butter

1/4 cup finely chopped pecans

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 4 mini (5 3/4x3-inch) loaf pans; set aside.

  2. STEP 2

    Combine 2 tablespoons flour and cranberries in bowl; toss to coat. Set aside.

  3. STEP 3

    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.

  4. STEP 4

    Spoon batter evenly into prepared pans. Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans.

  5. STEP 5

    Combine brown sugar and 1/4 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.

Tip #1

One greased (9x5-inch) loaf pan can be used instead of 4 mini loaf pans. Bake 60-65 minutes.

Tip #2

Nutrition

150Calories
8Fat (mg)
25Cholesterol (mg)
135Sodium (mg)
18Carbohydrates (g)
1Dietary Fiber
2Protein (g)

Reviews

Explore reviews from
our online community

  December 08, 2013

made the mini loafs wrapped for holiday gifts and they where a great hit, everyone loved the idea. quick an easy to make very moist. I plan on doing the same again this year

— says jeanette
Helpful?
  December 07, 2011

Was just okay... quite acceptable soon after baking, but rather dry. After being held for a few days, bottom half of loaf was quite dry, eve though wrapped airtight. Top half with glaze was yummy. AM going to try again but tweak the recipe somewhat, maybe 1/2 brown sugar and an extra egg yolk... not sure yet. worth working on though, which is why I gave it 3 stars.

— says Deb M.
Helpful?
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