CRANBERRY WALNUT BREAD | Festive Quick Bread | DIY Demonstration Recipe

CRANBERRY WALNUT BREAD!! A festively quick bread for the holiday season!! Easy to make, yet simply delicious!! Recipe below...

CRANBERRY WALNUT BREAD

Preheat oven to 350 degrees F.

Grease and flour (2) 8" by 4" loaf pans. Set aside.

• 1/2 cup pecans, chopped
• 1-1/2 cups butter, softened
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure lemon extract
• 3 eggs
• 3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1-1/2 cups sugar
• 1 teaspoon salt
• 2 cups whole cranberries, rinsed and dried
• 1 cup (8 ounces) sour cream

1. In a medium mixing bowl whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl add butter and sugar. Beat on medium-high speed for 1 minute. Add eggs. Beat until well blended. Add sour cream, vanilla and lemon extract. Beat until light and fluffy. About 1 minute.
3. Add 1/3 flour mixture, at a time, and beat until well blended.
4. Fold in cranberries and nuts.
5. Add bread batter evenly into prepared loaf pans.
6. Bake for 1 hour, or until toothpick inserted into middle come out clean.
7. Cool in baking pan 5 minutes before removing to cooling rack.

TIPS: Store cooled CRANBERRY WALNUT BREAD in an airtight container for up to 2 days, or freeze in plastic wrap and foil for up to 2 months.

~~~ENJOY your Homemade CRANBERRY WALNUT BREAD~~~