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CRANBERRY PECAN

BREAD

TOTAL TIME: 40 MIN

PREP TIME: 5 MIN

LEVEL: EASY

SERVINGS: 12

Ingredients

3 c All Purpose Flour

1/2 c Whole Wheat Flour

2 c Sugar

2 Tbs Lime Zest

4 tsp Baking Powder

1/4 tsp Baking Soda

1 tsp Kosher Salt

1 tsp Cinnamon (ground)

1/8 tsp Nutmeg (grated)

4 Eggs

1 c Canola Oil

1/2 c Low-fat Buttermilk

2 Tbs 44 Farms Wildflower Honey

3 c Fresh Cranberries (halved)

1 1/2 c 44 Farms Honey Toasted Pecans (chopped) (in-store purchase)

1 1/2 c Swedish Pearl Sugar

CRANBERRY PECAN BREAD

1
Preheat oven to 350º.
2
Grease 12 mini loaf pans, 3” x 2.5”.
3
In a large bowl, combine both flours, sugar, lime zest, baking powder, baking soda, kosher salt, cinnamon and nutmeg. Stir until completely combined.
4
Stir in cranberries and 44 Farms Honey Toasted Pecans.
5
In a medium size bowl, whisk together eggs, oil, buttermilk and 44 Farms Wildflower Honey.
6
Add wet ingredients into dry and stir until all dry ingredients have been incorporated. Dough will be a little stiff.
7
Divide dough between the 12 mini loaf pans.
8
Top each dough with 1 Tbs of pearl sugar.
9
Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.
10
Remove from oven and let cool on a wire rack for 10 minutes.
11
Remove bread from the loaf pans and let cool completely on wire rack.
12
Cover with plastic wrap until ready to serve.

CHEF'S TIP: This bread can also be baked in larger loaf pans, if desired. Use two 9” x 5” or 8” x 4” pans and bake for 55–60 minutes. Bread can be made the day before and is best 1–2 days after baking.

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