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
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.