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Recipe

Cranberry Pecan Bread

  • Yield: One 9-inch loaf, 8 servings

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, plus 1 teaspoon, softened
  • 1/2 cup Grand Marnier or other orange-flavored liqueur
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 teaspoon ground cloves
  • 1 cinnamon stick
  • 1 1/2 cups dried cranberries
  • 1 teaspoon orange zest
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
  • 1/4 cup fresh orange juice
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped toasted pecans

Directions

  • Preheat the oven to 350?F. Grease a 9 x 5 x 3-inch loaf pan with the 1 teaspoon softened butter.
  • In a medium saucepan, combine the Grand Marnier, sugar, water, cloves, and cinnamon stick and bring to a boil. Stir to dissolve the sugar and add the cranberries. Reduce the heat to a simmer and cook until the berries have absorbed most of the liquid, about 5 minutes. Remove from the heat and allow the berries to cool in their liquid. Once cool, stir in the orange zest and remove the cinnamon stick.
  • Combine the brown sugar, remaining 8 tablespoons butter, and the eggs in the bowl of an electric mixer and beat until light and fluffy. Sift together the flour, baking soda, baking powder, cinnamon, and salt. Combine the buttermilk, orange juice, and vanilla in a small bowl. Alternatively, add the dry ingredients and the buttermilk mixture to the creamed butter, beating after each addition. Fold in the reserved cranberry mixture and the pecans. Pour the batter into the greased loaf pan. Bake for 55 to 60 minutes, or until a tester inserted in the center comes out clean. Allow the bread to cool in the pan for 15 minutes and then turn out onto a wire rack to cool. Serve warm or at room temperature. (This recipe can be made ahead. Wrap tightly and store at room temperature for 1 day or freeze for up to 2 weeks.)