It's Pecan Day at the State Farmers Market on Friday. I can't stand raking the leaves from the pecan tree in our yard, but I'm happy to eat a handful of the nut.

I usually toss pecans in salads, including chicken salad, and have added them to pancakes. But the North Carolina Pecan Growers Assocation has a bunch of pecan recipes on their Web site. Here's one for cranberry pecan bread, which sounds really yummy considering Thanksgiving is just around the corner.

Cranberry Pecan Bread

3 cups flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 beaten egg whites
1 1/4 cup skim milk
1/4 cup vegetable oil
2 teaspoons grated orange peel
1 1/2 cup chopped cranberries
1/2 cup pecans

Preheat oven to 350 degrees. Spray loaf pan with cooking spray. In a large bowl, stir flour, sugar, baking powder and salt. In a small bowl, combine egg whites, milk, oil and orange peel. Add liquid mixture to flour mixture; stir until combined. Stir in cranberries and pecans. Pour into pan. Bake for 1 to 1 1/4 hours. 16 servings.

Looking for more recipes? Go to www.trianglemom2mom.com/eat and check back here every Wednesday.