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Texas Cranberry Jalapeno Bread

Cranberry Jalapeno Bread is a surprisingly good quick bread with a little heat to it!
Course Side Dish
Cuisine American
Keyword bread, Cranberry, Jalapeno, Texas
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12 Creatures
Author Anna
Cost 5

Ingredients

  • 4 cups all-purpose flour 18 oz
  • 2 cups granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 tablespoon baking powder
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • 1 cup pecans chopped
  • 3 eggs beaten
  • ¾ cup orange juice
  • 1 teaspoon vanilla
  • 2 tablespoons mild salsa
  • 2 tablespoons jalapeno jelly increase for more "heat"
  • 4 oz regular butter melted
  • 1 bag 12 ounces cranberries, coarsely chopped

Instructions

  • Preheat oven to 350 degrees. Grease 2 large loaf pans or 6 small loaf pans.
  • Mix dry ingredients, including nuts, in a large bowl.
  • Combine wet ingredients and cranberries in a medium bowl. Make a well in the center of dry ingredients.
  • Pour wet ingredients into the well and fold only until dry ingredients are moist. Mixture will be stiff. Do not over stir.
  • Spread into pans and bake 70 minutes for large loaf pans or 30-35 minutes for small loaf pans. Reduce baking time 5-10 minutes for dark pans. Cool 10 minutes before removing from pans. Cool completely before wrapping and freezing. Yield: 2 loaves.