Pecan Cranberry Loaf
Special thanks to: ES, Benton Harbor, MI Servings: 12 Directions: Preheat oven to 350 F. Grease the bottom of a loaf pan. Sift together: 1 3/4 cups all purpose flour 3/4 cup sugar 1/4 cup ground pecans 2 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg the zest of one tangerine (any citrus may be substituted) Combing in a separate container: 1 egg, beaten 1 cup milk the juice of one tangerine 3 tablespoons applesauce 1 tablespoon oil Fold together all ingredients then add: 1/2 cup Surratt Farms chopped toasted pecans 1 cup chopped fresh or frozen cranberries Put in pan, smoothing top with a spatula Bake for 45-50 minutes. Cool, wrap, and let sit overnight before cutting. Special Notes: Great for the holidays, and healthy too.