Cranberry Praline Quick Bread - cooking recipe

Ingredients

2 cups all-purpose flour
1/2 cup dried sweetened cranberries
1 cup sugar
1 cup sour cream
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
Glaze
1/3 cup firmly packed brown sugar
1/3 cup butter
1/4 cup finely chopped pecans

Preparation

Heat oven to 350\u00b0F
Grease and flour 4 mini (51/2-by-3-inch)loaf pans.
Combine cranberries and 2 Tbs flour in small bowl; toss to coat. Set aside.
Combine sugar, sour cream, butter, eggs and vanilla in a large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add remaining flour, baking powder, baking soda and salt.
Beat just until moistened.
Stir in cranberry mixture and 1/2 cup pecans by hand.
Spoon batter evenly into loaf pans.
Bake 30-35 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Meanwhile, combine brown sugar and 1/3 cup butter in one-quart saucepan.
Cook over medium heat until mixture comes to a boil (3-4 minutes).
Spoon glaze mixture over warm loaves. Immediately sprinkle with 1/4 cup pecans.
Note:
One greased 9-by-5-inch loaf pan can be used instead of the four mini-loaf pans.
Bake for 60 to 65 minutes.