This has been a big hit with friends and neighbors. I'm always asked for this recipe when I bring it to a get-together.

If you're making this for a diabetic, I simply change the sugar for a sugar free substitute.If you need to make this gluten free, you can substitute all purpose flour with almond flour. Remember, you'll need to add a little more sour cream to increase the moisture when using almond flour, otherwise it'll be too crumbly.

I've made various versions of cranberry bread, but this has been the best one. The secret is the sour cream.

Cranberry Nut Bread

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoonsalt
⅓ cupunsalted butter, softened
¾ cupgranulated sugar
2 eggs
1 cup sour cream
Zest of 1 orange
1 ½cups cranberries, chopped
½ cup pecans, chopped

Glaze:

1 cup of powdered sugar
1-2 tbsp orange juice, to taste

Instructions

Preheat the oven to 350 F.

Generously grease a 9×5 loaf pan with shortening.

Combine the dry ingredients: flour, baking soda,baking powder and salt together in a small bowl and set aside.

In a large bowl, mix together the butter, granulated sugar, eggs, and sour cream. Fold in orangezest.

Slowly add the dry ingredients intothe wet ingredients mixing until the batter is smooth.

Fold in chopped cranberries and pecans.

Pour batter into the greased loafpan.

Bake for 55-60 minutes or until atoothpick inserted in the middle comes out clean. Let the cranberry bread rest for 10 minutes before removing it from the pan and placing it on a wirerack.   

Glaze the bread.

Cool completely before slicing.

 

Baking tip: Always add dry ingredients to wet ingredients. 

Optional: Substitute walnuts or almonds for pecans. 

 

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