Cranberry, Pecan and White Chocolate Loaf

Cranberry pecan loaf4

When you think of Cranberries, you think of Christmas. I think these little beauties look so pretty espically covered in sugar. It reminds me of frosty mornings when trees that are covered in berries have this beautiful white frost over them.

Cranberries are generally very tart. I love cranberry juice but it does make you wee a lot! so cut down on drinking it, especially when I go out. I used to be cranberry and vodka kinda of girl. Now my taste has matured into red wine and gin and tonic, how old ages changes you!

We had some fresh cranberries and I haven’t had them in such a while. I wanted to find a recipe that I thought would work well. The original recipe didn’t however use fresh but dried this cake still turned out well, you can still use dried cranberries if fresh cranberries are hard to find.

This loaf cake is perfectly balanced, the nuts giving it crunch, the tart cranberries cut by overly sweet white chocolate makes this cake flavours work really well. This cake is lovely with a nice cup of coffee or tea.

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Cranberry, Pecan and White Chocolate Loaf
Yields 9
Christmasy crunchy and tart cranberry and pecan loaf
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 cups - plain flour
  2. 1 tsp - baking soda
  3. 1/2 tsp - salt
  4. 3/4 cup - castor sugar
  5. 113g - unsalted butter, softened
  6. 2 large - eggs
  7. 1 tsp - vanilla extract
  8. 1 cup - buttermilk
  9. 1/2 cup - chopped pecans
  10. 3/4 cup - Fresh or dried cranberries
  11. 150g - white chocolate chips
Instructions
  1. 1. Preheat the oven to 175°C. Lightly grease a 9x5x3" bread pan.
  2. 2. In a medium sized mixing bowl, add the flour, baking soda and salt and stir. Set aside.
  3. 3. In a stand mixer, beat together the sugar and butter until light and fluffy. Add the egg one at a time then until combined then add the flour mixture alternately with the buttermilk. Beat just until blended after each addition.
  4. 3. Fold in the pecans and cranberries and pour the batter into the loaf pan.
  5. 4. Bake for 55-60 minutes, or until a cake tester inserted in the center comes out clean.
  6. 5. Allow the loaf to cool throughly.
  7. 6. For the white chocolate glaze, place the white chocolate chips in a microwave safe bowl. Microwave the chips for 30 seconds burst and stir each time until it's nearly melted then stop microwaving and allow to melt itself. Finally spoon or drizzle this on top of the loaf.
Adapted from Taste of Lizzy T's
Love. Eat. Sleep. Food http://loveeatsleepfood.com/

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