Cranberry Pecan Breakfast Bread

Cranberry Pecan Breakfast Bread

Tags: Bread, Snack

  • Prep Time: 30 min
  • Cook Time: 60 min
  • Ready Time: 120 min
  • Yield: 12 servings

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 cup butter, softened
  • 1/4 cup Crisco® Light Tasting Olive Oil
  • 1 teaspoon vanilla extract
  • 2 cups Pillsbury BEST® All Purpose Flour
  • 1/2 cup pecans
  • 2 teaspoons baking powder
  • 1 jar Crosse & Blackwell® Cranberry Chutney

TOPPING

  • 1/4 cup sugar
  • 3 tablespoons Pillsbury BEST® All Purpose Flour
  • 2 tablespoons pecans
  • 1 tablespoon butter, softened
  • 1 teaspoon ground cinnamon

Preparation Directions

  • HEAT oven to 350°F. Spray 9x5-inch loaf pan with no-stick cooking spray. Beat eggs in large bowl, gradually adding 3/4 cup sugar while beating. Continue beating while adding butter, oil and vanilla.
  • STIR together flour, 1/2 cup pecans and baking powder in separate bowl. Stir into egg mixture. Fold in chutney. Pour into prepared pan. Mix together topping ingredients and sprinkle on top of batter.
  • BAKE 1 hour or until toothpick inserted in center comes out clean. Allow to cool 30 minutes before removing from pan. Serve warm or at room temperature.
  • TIP This bread also works well baked in a 9-inch round cake pan.

Nutritional Information Per Serving

Serving Size (1 slice, 1/12 of loaf), Calories 350 (Calories from Fat 160), Total Fat 18g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 55mg, Sodium 170mg, Total Carbohydrate 45g (Dietary Fiber 1g, Sugars 27g), Protein 4g; Percent Daily Value*: Vitamin A 6%, Vitamin C 0%, Calcium 6%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.