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Spicy Cranberry Nut Bread

Whenever Maxine Smith of Owanka, South Dakota serves slices of this favorite treat, someone asks for her recipe. "It's a moist, dark holiday bread chock-full of old-fashioned, spicy goodness," she notes.

32 ServingsPrep: 25 min. Bake: 55 min.

Ingredients

2-1/2 cups halved fresh or frozen cranberries, divided
2/3 cup sugar
2 teaspoons grated orange peel
2-1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1 tablespoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 eggs, lightly beaten
3/4 cup sour cream
1/4 cup butter, melted
1 cup chopped pecans

Directions

In a large saucepan, combine 1-1/2 cups cranberries, sugar and orange
peel. Bring to a boil; reduce heat and cook for 6-8 minutes or until
the cranberries are softened. Remove from the heat; stir in the
remaining berries and set aside.
In a large bowl, combine the flour, brown sugar, baking soda,
cinnamon, salt and cloves. Combine the eggs, sour cream and butter;
stir into dry ingredients just until blended. Fold in cranberries
and pecans.
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for

2 of 2

Spicy Cranberry Nut Bread (continued)

Directions (continued)

55-60 minutes or until a toothpick inserted near the center comes
out clean. Cool in pan 10 minutes before removing to a wire rack to
cool completely. Yield: 2 loaves (16 loaves each).

Nutrition Facts: 1 serving (1 slice) equals 126 calories, 5 g fat (2 g saturated fat), 21 mg cholesterol, 178 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.