Bread Recipes

Cranberry Pecan Bread
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  • 1/2 cup (1 stick) Swiss Valley Farms butter
    3/4 cup sugar
    2 eggs
    1 tsp. vanilla
    3 cups all-purpose flour
    1 tbsp. baking powder
    1 tsp. salt
    1 tsp. baking soda
    1/2 tsp. ground cinnamon
    1/4 tsp. nutmeg
    1/3 cup orange juice
    1 pkg. (10 oz.) frozen cranberry-orange relish
  • thawed
    1 tsp. grated orange peel
    1 cup chopped pecans

    Preheat oven to 350?F. Cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, salt, soda, cinnamon and nutmeg. Add dry ingredients alternately with orange juice to creamed mixture. Stir in relish, orange peel and pecans. Spoon the batter into well-buttered 9x 5 inch loaf pan. Bake until wooden pick inserted in center comes out clean, about 70-75 minutes. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Wrap tightly in plastic wrap and store 24 hours before serving.
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