Cranberry Nut Bread - cooking recipe

Ingredients

2 1/2 cups cranberries, chopped, divided (fresh or frozen)
2/3 cup sugar
2 teaspoons orange zest, minced
2 1/4 cups all-purpose flour
3/4 cup light brown sugar, packed
1 tablespoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 eggs, lightly beaten
3/4 cup sour cream
1/4 cup unsalted butter, melted
1 cup pecans, chopped

Preparation

In a large saucepan, combine 1 1/2 cups of chopped cranberries, sugar & orange zest.
Brink to a boil, then reduce heat & cook 6 to 8 minutes or until cranberries are softened.
Remove from the heat & stir in the remaining berries before setting them aside.
Preheat oven to 350 degrees F & grease two 8-inch loaf pans.
In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, salt & cloves.
In another bowl, combine the eggs, sour cream & butter, then stir this mixture into the dry ingredients until just blended.
Fold in the cranberries & pecans, then pour batter into the two prepared loaf pans.
Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
Cool in the pan for 10 minutes on a wire rack before removing the loaves from the pans to cool completely on the wire rack.