1 Cup sour cream
1 Cup brown sugar, firmly packed
1/4 cup white sugar
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
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.