CRANBERRY BUTTERMILK BREAD by NancyC
Makes one 8 x 4″ or 9 x 5″ loaf

6 Tablespoons butter, softened
2/3 cup granulated sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2 cups all-purpose unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 cup chopped fresh cranberries
1/2 cup chopped pecans

Preheat oven to 350˚F. Grease an 8 x 4″ or 9 x 5″ loaf pan; set aside.
NOTE: I used an 8 x 4″ pan; if you use a 9 X 5″ pan, your loaf will be a little wider and thinner, and your baking time will be 5 to 10 minutes less. See note at the end of the recipe.*

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs and vanilla extract, mixing everything well.

In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Add these dry ingredients to the butter/sugar/egg mixture in the large bowl, stirring everything together well. Mix in the buttermilk (batter will be thick). Then fold in the chopped cranberries and pecans.

Spread batter evenly into your prepared loaf pan and for an 8 x 4″ loaf, bake at 350˚F for 48 to 50 minutes, until toothpick inserted in center comes out clean or almost clean—be careful not to over-bake, or loaf will be dry. Let cool in pan for 5 minutes, then remove from pan and either serve slices warm or cool completely on wire rack.

*NOTE: For a 9 x 5″ loaf, bake 42 to 44 minutes and do the toothpick test to see if it’s done.

Recipe from NancyC | nancy-c.com