Fudgy batter made with buttermilk is laced with pecans and dried cranberries for festive quick breads that make luscious holiday gifts.
What You Need
Original recipe yields 32 servings
2-1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
5 egg s
3 oz. BAKER'S Unsweetened Chocolate, melted, cooled slightly
2 tsp. vanilla
1 cup buttermilk
1/2 cup finely chopped PLANTERS Pecans
1/2 cup dried cranberries
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Let's Make It
Heat oven to 350°F.
Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate and vanilla.
Add flour mixture alternately with buttermilk, beating after each addition until well blended. Stir in nuts and cranberries.
Pour into 2 greased and floured 9x5-inch loaf pans.
Bake 50 to 55 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
After breads are completely cooled, wrap in plastic wrap and place in freezer-weight resealable plastic bags. Freeze up to 1 month.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
2 loaves or 32 servings, 1 slice each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.