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Cranberry Pecan Loaf with Buttermilk Glaze

This buttermilk loaf is so easy to make yet looks quite impressive. This loaf pairs the tart taste of cranberries and the toasted nutty flavour of pecans with the creamy sweetness of buttermilk. It also uses coconut oil in place of butter or vegetable oil, providing another slightly nutty flavour. Have it on its own with coffee or tea or spread it with cream cheese for a heavenly sweet and salty combination.

Prep Time: 20 minutes

Bake Time: 45 minutes

Yield: 1 loaf

Ingredients:

  • 1 cup pecan halves
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 cup fresh cranberries, chopped
  • 3/4 cup buttermilk
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 1 cup granulated white sugar

Glaze

  • 1/3 cup buttermilk
  • 1/4 cup icing sugar
  • 2 tbsp coconut oil
  • 2 tsp cornstarch
  • 1/8 tsp baking soda

Directions:

1. Preheat oven to 400 degrees F.

2. Chop pecans into small pieces and lay on a baking sheet lined with aluminum foil.

3. Bake pecans for 8-10 minutes until fragrant and slightly browned.

4. Grease a 9" x 5" loaf pan with coconut oil.

5. Preheat the oven to 375 degrees F.

6. In a large mixing bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.

7. Add chopped cranberries and pecans and stir only a few times.

8. In another mixing bowl, beat egg for two minutes until fluffy. Add buttermilk, vanilla, coconut oil and sugar.

9. Using a spatula, fold the wet ingredients into the dry ingredients, enusring not to overmix.

10. Pour batter into prepared pan.

11. Bake bread for 45 minutes, or until the top is golden brown and the toothpick inserted into the loaf comes out clean.

12. Cool completely in the pan. Then remove and place on dish to glaze.

Glaze:

1. Combine ingredients in a small saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly.

2. Drizzle glaze over cooled loaf, allowing glaze to drip over sides.

Recipe by Katrina Kairys.

Katrina served as the Campus Correspondent of Her Campus McGill from 2013-2015.  With a love of writing, fashion, and fitness, she spent a lot of her time exploring Montréal to find great things around campus and in the city to share with the Her Campus readers. Twitter @KatrinaKairys.Awarded 1st place for "On Campus Publicity" for My Campus Chapter Awards 2014Awarded Her Campus "Gold Chapter Level" 2013Awarded Her Campus "Platinum Chapter Level" 2014
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