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How to make Cranberry pecan loaves

Yield = 16
Prep time: 0:30
Cook time: 1:20
Total time: 1:50

Ingredients

  • 185g unsalted butter, chopped
  • 1 tablespoon finely grated orange 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 orange juice
  • 3 eggs
  • 3 cups self-raising flour
  • 1 1/2 tablespoons demerara sugar

Method

  • Step 1 Preheat oven to 180°C/160°C fanforced. Lightly grease two 8cm-deep, 8cm x 17cm (base) loaf pans. Line bases and sides with baking paper, allowing a 2cm overhang at long ends.
  • Step 2 Melt butter in a large saucepan over low heat. Stir in orange rind, brown sugar, cranberries and half the pecans. Remove from heat.
  • Step 3 Add milk, juice, eggs and flour. Stir to combine. Divide between prepared pans.
  • Step 4 Top with remaining 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.