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CRANBERRY/BUTTERMILK NUT BREAD




Source of Recipe


Internet


List of Ingredients




1 stick margarine, softened
1 cup sugar
1 teaspoon vanilla
2 eggs
2/3 cup buttermilk
1 cup fresh cranberries, cut into thirds, crosswise



Recipe



Sift together, in a bowl, 2 cups of flour, 1 teaspoon soda, and ¼ teaspoon salt. Mix well. Then, stir in ½ cup of chopped pecans. Next, cream the margarine, sugar and vanilla together (until light and fluffy). Add the eggs, one at a time. Beat well. Add the buttermilk and cut cranberries. Gradually, add the dry ingredients and mix well. (Makes a stiff batter.) Spoon the batter into a well greased and floured 9 x 5" pan or two 8 x 4" pans. Bake at 350° for 55-60 minutes (for the large pan) or 350° for 45-50 minutes for the smaller pans. Cool in the pans for 5 minutes. Turn out onto a rack to cool. Let stand overnight before slicing.