We are cooking with Chef Angie Boedeker from Angela's Cafe in Denison. She is making a delicious cranberry bread for your family to enjoy or as a gift for friends and coworkers.
Angela’s Café’s Cranberry Bread
1 cup butter, softened
2 ½ cups sugar
6 large eggs
3 cups all purpose flour
¼ teaspoon baking soda
1 (8 oz) container sour cream
2 t. good vanilla extract
8 oz. dried cranberries
1 cup chopped toasted pecans
2 T. grated orange rind
Soak cranberries in boiling water (enough to cover) for 10 minutes. Drain well, patting dry with paper towels. Pulse 4-5 times in the food processor; add pecans and orange rind to this mixture.
Prepare Pans: Grease and flour (3) 4x6 inch loaf pans or (7) 5x3 inch loaf pans. Tip: I like to spray my pans with non stick pan spray and dust with sugar instead of flour. This makes a nice sweet crust to all pound cakes and quick breads and they release just as well.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour and baking soda. Add to butter mixture alternately with sour cream, beating at low speed just until blended, beginning and ending with flour mixture. Stir in vanilla. Use batter immediately following baking directions.
Bake at 325 degrees in 4” loaf pans for 55-60 minutes.
Bake at 325 degrees in 5 x 3 inch loaf pans for 25-35 minutes.
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