Recipes October 2016 Country Kitchen Cranberry Pecan Bread

Cranberry Pecan Bread

Cranberry Pecan Bread
Cranberry Pecan Bread

Cranberry Pecan Bread


2 cups chopped pecans

2 tablespoons butter, melted

1/2 teaspoon popcorn salt

1 cup butter, softened

1 (8 oz.) package cream cheese, softened

1 3/4 cups sugar

4 eggs

2 cups plain flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups dried cranberries, chopped


Heat oven to 350 F. Combine chopped pecans and melted butter. Spread evenly on a 9- x 13-inch baking pan or cookie sheet. Sprinkle with popcorn salt. Bake 15 minutes or until toasted. Stir once or twice while cooking, being careful not to let the pecans burn. Let pecans cool. In a mixer, cream softened butter and cream cheese. Add sugar until well blended. Add eggs one at a time. In a separate bowl, combine flour, baking powder and salt. Add flour mixture 1/2 cup at a time to butter mixture until well blended. Slowly fold in cranberries and pecans alternately. Pour mixture into well-coated 9- x 4.5-inch loaf pan until batter is 1 inch from top. Use any remaining batter to fill cupcake tins. Bake for 60-75 minutes or until golden brown and firm to the touch.

— Second Place — Amy Belcher, Montgomery County