Cranberry Pecan Loaves

Nothing beats the smell and taste of freshly baked bread straight out of the oven around a cold winter morning.

The ingredient of Cranberry Pecan Loaves

• 185g unsalted butter chopped
• 1 tbsp finely grated tawny rind
• 1 1 2 cups firmly packed brown sugar
• 1 cup dried cranberries
• 1 1 3 cups chopped pecan nuts
• 1 cup milk
• 1 3 cup tawny juice
• 3 eggs
• 3 cups self raising flour
• 1 1 2 tbsp demerara sugar

The Instruction of cranberry pecan loaves

• preheat oven to 180u00b0c 160u00b0c fanforced lightly grease two 8cm deep 8cm x 17cm base loaf pans line bases and sides in the same way as baking paper allowing a 2cm overhang at long ends
• melt butter in a large saucepan on top of higher than low heat excite in yellowish brown rind brown sugar cranberries and half the pecans remove from heat
• grow milk juice eggs and flour trouble to combine divide together with prepared pans
• peak when unshakable pecans and demerara sugar bake for 1 hour 15 minutes or until a skewer inserted in the centre of 1 loaf comes out clean stand in pan for 10 minutes transfer to a wire rack to cool serve

Nutritions of Cranberry Pecan Loaves

calories: 385 985 calories
calories: 19 1 grams fat
calories: 7 5 grams saturated fat
calories: 48 7 grams carbohydrates
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calories: n a
calories: 5 5 grams protein
calories: 66 milligrams cholesterol
calories: 208 milligrams sodium
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