Prep Time 30m
Cook Time 60m
Ready Time 120m
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
  • Step 1Heat 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.
  • Step 2Stir 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.
  • Step 3Bake 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.
  • TipThis bread also works well baked in a 9-inch round cake pan.
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