Cranberry Pecan Bread Recipes

Steps:

• Preheat oven to 350°F. Generously butter 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan. Combine cranberries and 3/4 cup water in small saucepan. Bring to boil. Reduce heat and simmer uncovered until berries burst, about 8 minutes. Drain excess liquid from cranberries. Cool.
• Whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in medium bowl to blend. Mix 1/2 cup yogurt and 1/4 cup orange juice in small bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy. Beat in eggs, orange peel and vanilla extract. Mix in flour mixture alternately with yogurt mixture. Stir in cranberries and pecans. Transfer batter to prepared loaf pan.
• Bake bread until tester inserted into center comes out clean and top is brown, about 55 minutes. Transfer pan to rack. Cool 15 minutes. Remove bread from pan and cool on rack. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)

Steps:

• Add all ingredients to bread machine in the order suggested by manufacturer, adding dried cranberries and nuts WITH Flour.
• Basic/White bread cycle, select Medium/Normal color setting.

Steps:

• Preheat oven to 375 degrees.
• Generously grease bottom only of an 8X4 or 9X5 loaf pan
• Mix the first four ingredients together - until all mix moistened.
• Mix in the cranberries and pecans.
• Pour batter into greased loaf pan.
• Bake for 40-55 minutes - until comes out clean.
• Let stand for 15 minutes.
• Use a knife to loosen sides from the pan, remove from pan and let stand for another hour until completely cool.
• Melt white chocolate chips and 1 1/2 tsp oil as directed on the chocolate package.
• Place mixture into a plastic resealable bagg.
• Seal the bag and then cut off one corner of the bag and drizzle chocolate mixture over the bread.
• Immediately top with pecans.
• Let toppings set and then store in the refridgerator.