Formulas
Cranberry-Pecan Crumb
Sift first 4 ingredients together; set aside. Blend butter with sugar until fluffy; slowly beat in eggs. Add flour mixture to the creamed mixture, alternating with buttermilk. Mix in remaining ingredients. Deposit batter into greased and paper-lined loaf pans, using 10 ozs. for 5-1/2" x 3" loaves and 2 lbs. for 9" x 5" loaves. Add Crumb Topping, using 1-1/2 ozs. for mini loaves and 4 ozs. for large loaves. Drizzle melted butter over tops to moisten topping. Bake at 350°F until centers test clean, about 40 minutes for minis and 55 minutes for large. Cool in pans 15 to 30 minutes; unmold to cool completely. Dust with confectioners' sugar, if desired.
Crumb Topping: Mix 12 ozs. soft butter with 12 ozs. brown sugar. Add 1 lb., 8 ozs. Progressive Baker®; H&R All-Purpose Flour; mix until fine crumbs form. Stir in 12 ozs. toasted chopped pecans.
Total Formula
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Progressive Baker® H&R All-Purpose Flour | 5 lbs. |
21.28 |
100.00 |
| Baking powder | 1-1/2 ozs. |
.40 |
1.75 |
| Baking soda | 3/4 oz. |
.20 |
1.00 |
| Progressive Baker® Premium Baker's Salt | 3/4 oz. |
.20 |
1.00 |
| Soft unsalted butter | 2 lbs., 4 ozs. |
9.57 |
45.00 |
| Granulated sugar | 4 lbs., 4 ozs. |
18.09 |
85.00 |
| Whole eggs | 2 lbs. |
8.51 |
40.00 |
| Buttermilk | 4 lbs., 4 ozs. |
18.09
|
85.00 |
| Orange zest | 4-1/2 ozs. |
1.20 |
5.50 |
| Orange flavor | 1/2 oz. |
.13 |
.50 |
| Fresh or frozen cranberries* | 4 lbs., 4 ozs. |
18.09 |
85.00 |
| Toasted chopped pecans | 1 lb. |
4.26 |
20.00 |
| Total | 23 lbs., 8 ozs. |
100.00 |
469.75 |