Cranberry Praline Bread

Cranberry Praline Bread

Ingredients

1 cup sour cream                    

1 cup brown sugar, firmly packed
1/4 cup white sugar
2 Eggs
3 Tablespoons Vegetable Oil (optional)*
1 1/2 teaspoons Vanilla extract
2 cups flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon ground Cinnamon
1/2 tsp salt
1 cup fresh or frozen Cranberries, coarsely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce: ¼ to 1/2 cup brown sugar and ¼ to 1/2 cup butter
Preheat the oven to 350°F. Lightly grease or butter a  9x5x3-inch loaf pan (preferably a light colored one). Set aside. Combine the flour, leavening agents, ground cinnamon and salt in a bowl. Stir in the chopped cranberries. Using an electric mixer, beat together the sour cream, sugar, eggs, oil (if using) and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour mixture. Stir to combine. Fold in half the nuts into the batter. Transfer the batter into the greased loaf pan. Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60-70 or until a toothpick inserted into the center comes out clean. If it's browning a little too much on the top, cover with a tent foil and continue to bake until fully cooked. Cool in the loaf pan for about 10-15 minutes and then transfer to a wire rack to cool completely. 
For the praline sauce:

In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely. You can also opt to let the bread completely cool first and then drizzle the praline topping afterwards. 

Original source of recipe and picture unknown 
Made and tested by Donna White Johnson/Itty Bitty Homestead