Cranberry Pecan Bread December 17 2015, 0 Comments

Makes 1 loaf


  • 1 jar Cucina Antica Cranberry Sauce
  • 2 cups all-purpose flour
  • 1 egg
  • 1 cup pecans, chopped
  • ½ cup butter
  • ½ cup sugar
  • 2 tsp. cinnamon
  • 2 tsp. baking powder
  • ½ tsp. nutmeg


Preheat the oven to 350 degrees. Grease an 8 ½ by 4 ½ inch bread pan. In a small bowl, combine flour, baking powder, cinnamon and nutmeg. Using an electric or stand mixture, combine butter and sugar in a large bowl until creamy. Beat in egg. Add ½ jar of Cucina Antica Cranberry Sauce and mix well. Add nuts. Gradually mix in dry ingredients, mixing constantly until combined. Do not overmix.

Pour the batter into the bread pan and bake for 1 hour to 1 hour and 15 minutes. A toothpick inserted in the center should come out clean. If top begins to brown before the center is done, cover with foil to finish baking. Serve with remaining Cucina Antica Cranberry Sauce as a spread.