Print

Cranberry Pecan Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cranberry Pecan Bread is a deliciously moist quick bread combining the tartness of fresh cranberries with the rich, buttery crunch of pecans. This easy-to-make bread is perfect for holiday gatherings, breakfast, or as a cozy snack. With a balance of sweet, savory, and citrus flavors, it’s a versatile treat that will surely become a family favorite.

Ingredients

  • 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)

Instructions

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.

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

  3. In a large bowl, beat the eggs and sugar until light and fluffy. Add the vegetable oil, vanilla extract, and orange juice, mixing until smooth.

Combining the Ingredients:

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

  2. Gently fold in the cranberries and chopped pecans, making sure they’re evenly distributed. If using orange zest, fold that in as well.

  3. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Baking the Bread:

  1. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with aluminum foil and continue baking.

  2. Let the bread cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack before slicing.

Notes

Vegan Version: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use almond or oat milk instead of orange juice.Gluten-Free Version: Use a gluten-free flour blend and ensure your baking powder and baking soda are gluten-free.Add-ins: Try adding dried apricots, ground ginger, or nutmeg for extra flavor.Zesty Twist: Add 1-2 teaspoons of lemon zest to the batter for an additional citrusy note.

Find it online: https://cookibly.com/cranberry-pecan-bread/