Cranberry-Pecan Bread

February 22, 2021  Online Recipe Guide Avatar

When your friends and family see your Cranberry
Pecan Bread they will think you spent all day on it,
and when they taste it they will insist you did

Makes 1 Loaf

4 to 4-1/4 cups all-purpose flour
1/4 cup sugar
2 tablespoons non-fat dry milk
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 teaspoons salt
1 1/4 cups + 2 tablespoons water
2 tablespoons butter or margarine
1 (3.5-ounce) package sweetened dried cranberries
3/4 cup chopped pecans, toasted

In a large bowl, combine 1 cup flour, sugar, dry milk, undissolved yeast, and salt. Heat water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in cranberries, pecans, and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 12 x 8-inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375oF for 35 to 45 minutes or until done. Remove from pan; cool on wire rack.

Nutrition Information
Per Serving:
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 3.3 ounces
Calories 270; Total fat 7 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 410 mg; Carbohydrates 44 g; Dietary fiber 3 g ; Sugars 11 g ; Protein 6 g


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