Cranberry Pecan Bread
Most people have a few prized recipes that they fall back to for the Christmas season. One of our favourites that we have used for the last few years is a hearty cranberry pecan quick -bread that freezes well and can be prepared ahead of time.
This recipe is adapted from the Nava Atlas book, Vegetarian Celebrations.
First Group:
1½ cup whole wheat flour
½ cup white four
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. allspice
Second group:
1 egg beaten
¼ cup vegetable oil
¾ cup firmly packed brown sugar¹
¾ cup buttermilk
1 tsp grated lemon rind
1 tsp. vanilla extract
1 cup chopped cranberries
½ cup chopped pecans
Wholesome.
Pre-heat the oven to 180° C. (350° F). Combine the first group of ingredients in a large mixing bowl. Add the second group of ingredients into a second bowl and stir thoroughly. Make a well in the centre of the flour mixture and add the wet portion and stir until thoroughly combined. Stir in the chopped nuts and cranberries. Pour the mixture into an oiled loaf pan. Bake for 50 minutes or until a knife inserted into the centre pulls out clean. Cool on a rack.
We make four of five loaves at a time. We slice them and freeze them. It is easy to pry off a slice and delicious for breakfast when toasted brown. Covered with wax paper, wrapped in festive tissue and then tied with a bow it makes a fine gift to bring along when visiting.
¹ for a more cake-like loaf, add a ¼ cup more sugar or an equal amount of chopped pitted prunes.
