Cranberry Pecan Bread

Why You’ll Love This Recipe

Cranberry Pecan Bread is a perfect blend of textures and flavors, with the juicy tartness of fresh cranberries and the buttery, crunchy pecans in every bite. The bread is tender, moist, and subtly sweet, offering just the right amount of flavor without being overwhelming. It’s an easy-to-make quick bread, meaning no yeast or rising time required, and it’s ideal for busy mornings or as a cozy snack with a cup of tea. It also makes an excellent gift when wrapped up beautifully—share the love and delight your friends and family with this treat!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon ground cinnamon

• 1 cup granulated sugar

• 2 large eggs

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

• ¼ cup orange juice (or milk for a different twist)

• 1 cup fresh cranberries (can substitute with frozen)

• 1 cup chopped pecans (or walnuts)

• Zest of 1 orange (optional, for extra flavor)

Directions

Preparing the Ingredients:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

3. Prepare the wet ingredients: In a large bowl, beat the eggs and sugar together until the mixture is light and fluffy. Add the vegetable oil, vanilla extract, and orange juice, mixing until smooth.

Combining the Ingredients:

4. Add the dry ingredients: Gradually fold the dry ingredients into the wet mixture. Stir until just combined—don’t overmix, as this can make the bread dense.

5. Fold in the cranberries and pecans: Gently fold in the cranberries and chopped pecans, making sure they are evenly distributed throughout the batter. If using orange zest, fold that in as well for an added citrus kick.

6. Transfer to the pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Baking the Bread:

7. Bake the bread: Place the loaf pan in the preheated oven and bake for 55-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it with aluminum foil and continue baking.

8. Cool the bread: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Afterward, remove it from the pan and let it cool completely on a wire rack before slicing.

Serving:

Slice the bread once it has cooled completely. It’s delicious on its own or with a spread of butter, cream cheese, or a drizzle of honey.

Servings and Timing

• Servings: 10-12 slices

• Prep Time: 15 minutes

• Cook Time: 55-60 minutes

• Total Time: 1 hour 15 minutes

Variations

• Vegan Version: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use almond milk or oat milk instead of orange juice.

• Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour, and ensure your baking powder and soda are gluten-free.

• Add-ins: For a burst of flavor, try adding a handful of chopped dried apricots or a sprinkle of ground ginger or nutmeg in the batter.

• Zesty Twist: Add 1-2 teaspoons of lemon zest to the batter to complement the cranberries for an extra zesty flavor.

Storage/Reheating

• Storage: Store the cranberry pecan bread in an airtight container at room temperature for 2-3 days. For longer storage, you can refrigerate it for up to a week.

• Freezing: Wrap the bread tightly in plastic wrap and foil, then freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm in the microwave for a few seconds.

FAQs

Can I use dried cranberries instead of fresh?

Yes, dried cranberries can be used in place of fresh cranberries, but they won’t provide the same juicy burst of flavor. If using dried cranberries, consider soaking them in a bit of warm water for about 10 minutes to rehydrate them before adding them to the batter.

Can I make this bread without pecans?

Absolutely! You can omit the pecans if you prefer or substitute them with other nuts such as walnuts, almonds, or even sunflower seeds if you have nut allergies.

Can I make mini loaves of cranberry pecan bread?

Yes! You can use smaller loaf pans (usually 6×3 inches) and bake for 30-35 minutes. Keep an eye on them to ensure they don’t overbake.

How can I make the bread sweeter?

If you prefer a sweeter bread, you can increase the sugar by ¼ to ½ cup. You can also drizzle a simple glaze made of powdered sugar and orange juice over the bread after it cools for extra sweetness.

Can I add other fruits to this bread?

Absolutely! You can add chopped apples, pears, or even orange segments to this bread for added flavor and texture. Just be sure to chop them into small pieces so they incorporate well into the batter.

Can I bake this bread in muffin tins?

Yes, you can bake this recipe as muffins. Simply spoon the batter into greased or lined muffin tins, filling each cup about 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean.

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries in this recipe without thawing them first. However, be aware that the bread may turn out slightly more purple due to the berries releasing more juice while baking.

Can I add orange zest to the bread?

Yes, adding orange zest will enhance the citrus flavor and complement the cranberries perfectly. It’s an optional addition, but it’s a great way to elevate the bread.

Conclusion

Cranberry Pecan Bread is the perfect balance of sweet and savory, with the tartness of fresh cranberries and the rich, nutty flavor of pecans. This easy-to-make quick bread is ideal for cozy mornings, holiday gatherings, or any time you want a flavorful, comforting treat. Whether served for breakfast, as a snack, or as a gift, it’s sure to impress anyone who takes a bite. The addition of orange juice and zest gives it a bright citrus note, making this bread a lovely addition to your baking repertoire.

---

Print