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From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966    1-800-789-7260    978-546-7260
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2 cups flour
1/2 cup dried cranberries
1 cup sugar
1 cup sour cream
1/2 cup butter, softened
2 eggs
1 tsp. vanilla
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped pecans

1/3 cup brown sugar
1/3 cup butter
1/4 cup finely chopped pecans

Grease and flour 4 mini (5 1/2x3-inch, or 1 9x5- inch) loaf pan(s) set aside. Combine 2 tablespoons flour and cranberries in small bowl; toss to coat. Set aside. Combine sugar, sour cream, butter, eggs and vanilla in large bowl. Beat at medium speed, until creamy. Reduce speed to low; add remaining flour, baking powder, baking soda and salt. Beat just until moistened. Stir in cranberry mixture and 1/2 cup pecans. Spoon batter into pans.

Bake at 350 degrees, 40 to 45 minutes, add 15-20 minutes for larger pan.

Meanwhile, combine brown sugar and 1/3 cup butter in 1-quart saucepan. Cook over medium heat until mixture comes to a boil (3 to 4 minutes). Spoon glaze mixture over warm loaves. Immediately sprinkle with 1/4 cup pecans.