Ingredients
1/4 cup all-purpose flour1-1/2 teaspoons sugar2 tablespoons cold butter2 tablespoons chopped pecansTOPPING:2 tablespoons beaten egg1-1/2 teaspoons whole milk3/4 teaspoon grated orange zest1/4 teaspoon vanilla extract1/3 cup sugar1-1/2 teaspoons all-purpose flour1/4 cup chopped fresh or frozen cranberries2 tablespoons sweetened shredded coconut2 tablespoons chopped pecans
Preparation
In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes.
Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust.
Bake for 15-20 minutes or until golden brown. Cool on a wire rack.
