Ingredients

1 Cup sour cream

1 Cup brown sugar, firmly packed

1/4 cup white sugar

2 Eggs

3 Tablespoons Vegetable Oil

1 1/2 teaspoons Vanilla extract

2 Cups flour

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon ground Cinnamon

1/2 teaspoon salt

1 Cup fresh Cranberries

1 Cup total of chopped walnut and pecan

For the praline sauce:

1/2 Cup brown sugar

1/2 Cup butter

Directions

Step 1:

Step 2:

Step 3: Preheat oven to 350-degrees

Step 4: Lightly butter a 9x5x3-inch loaf pan and set aside.

Step 5: Combine the flour, baking powder and baking soda, ground cinnamon and the salt in a bowl.  Stir in the chopped cranberries.

Step 6: Using a stand mixer, beat together the sour cream, sugar, eggs, oil and vanilla on low speed for a couple of minutes or until well blended. 

Step 7: Stop the mixer and add the flour mixture a little at a time, mixing slowly and be careful not to over beat. 

Step 8: Mix just until combined and then fold the rest of the time.

Step 9: Fold in half the nuts into the batter.

Step 10: Transfer the batter into the buttered loaf pan.

Step 11: Sprinkle the rest of the nuts and then press them lightly into the batter.  Bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean. 

Step 12: If ith's starts browning a little too much on top, cover with a tent of foil and continue to bake until fully cooked.

Step 13: Cool in the pan for 15-minutes and transfer to a wire rack to cool completely.

Step 14: For the Sauce:

Step 15: In a small sauce pan, place the butter and brown sugar. 

Step 16: Using medium low heat, bring to a boil. 

Step 17: Lower the heat and then simmer lightly for a minute, stiring all the time until the sauce thickens. 

Step 18: Remove from heat and then drizzle over the bread.  Cool completely.