Cranberry Pecan Bread

This cranberry pecan bread pulls together a nutty crunch and a tart sweetness. It’s a holiday favorite of ours, perfect for festive gatherings or a relaxed morning at home.

I first stumbled across this recipe during a rare quiet morning in my parents’ kitchen. Coffee in hand, I was flipping through an old issue of Real Simple magazine, savoring the moment of stillness. Graduate school had been a whirlwind of reading, writing, and intense discussions, and this was one of those rare pockets of downtime when I could read just for fun. I thrive on the hustle, but even I need breaks—be it a cozy dinner party, a movie marathon in pajamas, or, in this case, a baking session.

Originally a cranberry-hazelnut bread, I had to improvise—I didn’t have hazelnuts, but I did have a stash of pecans from North Georgia. The result? A delicious twist that I might love even more than the original.

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This bread is a dream with a hot cup of coffee. It’s quick to make, and the tart cranberries and fragrant orange zest feel like a little celebration of the season. Bake a loaf to enjoy now, or freeze it for later. It’s the perfect treat for a cozy winter day or as a hostess gift to holiday gatherings. Simple, satisfying, and endlessly adaptable—this cranberry bread might just become a new favorite.

How to Make Easy Cranberry Pecan Bread

Prepare the Oven and Pan

1. Preheat your oven to 350°F (175°C).
2. Butter an 8 1/2-by-4 1/2-inch loaf pan or line it with parchment paper for easy removal.

Prepare the Dry Ingredients

1. In a large mixing bowl, combine:
   • Flour
   • Granulated sugar
   • Light brown sugar
   • Baking powder
   • Kosher salt
2. Stir until evenly distributed.

Mix the Wet Ingredients

1. In a medium bowl, whisk together:
   • Melted butter
   • Milk
   • Eggs
   • Orange zest
   • Vanilla extract
2. Ensure all ingredients are well incorporated.

Combine Wet and Dry Mixtures

1. Pour the wet mixture into the bowl with the dry ingredients.
2. Stir gently until just combined. Do not overmix, as this can make the bread dense.

Add the Pecans and Cranberries

1. Fold in the chopped pecans and cranberries using a spatula.
2. Ensure even distribution throughout the batter.

Transfer to the Loaf Pan

1. Pour the batter into the prepared loaf pan.
2. Smooth the top with a spatula.

Bake

1. Place the pan in the preheated oven and bake for 55-65 minutes.
2. Test doneness by inserting a toothpick into the center; it should come out clean.

Cool

1. Let the bread cool in the pan for 30 minutes.
2. Transfer to a wire rack to cool completely before serving.

101 Guide to Succeeding with the Recipe

Tips for Success

• Use fresh cranberries for a burst of tartness. If using frozen, don’t thaw them beforehand to prevent excess moisture.
• Toast the pecans lightly in a dry skillet before adding for a richer flavor.
• Don’t overmix the batter. Overworking the gluten in the flour can result in a tough bread.
• Adjust sweetness by increasing or decreasing the sugar slightly, depending on your preference.

Serving Suggestions

• Serve slices warm with butter, cream cheese, or a drizzle of honey.
• It pairs well with coffee or tea for a delightful snack or breakfast.

Recipe Notes

• Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.
• Freezing: Wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months.
• Variations: Swap out pecans for walnuts or almonds. Add a handful of white chocolate chips for a sweet twist.

Cranberry Pecan Bread

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5 from 5 reviews

• Author: Katherine Ingui
• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

This cranberry pecan bread pulls together a nutty crunch and a tart sweetness. It’s a holiday favorite of ours, perfect for festive gatherings or a relaxed morning at home.

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Ingredients

Units USM Scale 1x2x3x

1 cup (120 g) pecans, roughly chopped

2 tablespoons unsalted butter, melted

1 1/2 cups (190 g) all-purpose flour

1/3 cup (67 g) granulated sugar

1/4 cup (50 g) light brown sugar

1 tablespoon baking powder

1/2 teaspoon kosher salt

1/2 cup (120 ml) whole milk (skim can also be used)

2 large eggs

1 tablespoon grated orange zest

1/2 teaspoon pure vanilla extract

1 1/2 cups (150 g) fresh or frozen cranberries

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Instructions

Prepare the Oven and Pan

1. Preheat your oven to 350°F (175°C).
2. Butter an 8 1/2-by-4 1/2-inch loaf pan or line it with parchment paper for easy removal.

Prepare the Dry Ingredients

1. In a large mixing bowl, combine:
   • Flour
   • Granulated sugar
   • Light brown sugar
   • Baking powder
   • Kosher salt
2. Stir until evenly distributed.

Mix the Wet Ingredients

1. In a medium bowl, whisk together:
   • Melted butter
   • Milk
   • Eggs
   • Orange zest
   • Vanilla extract
2. Ensure all ingredients are well incorporated.

Combine Wet and Dry Mixtures

1. Pour the wet mixture into the bowl with the dry ingredients.
2. Stir gently until just combined. Do not overmix, as this can make the bread dense.

Add the Pecans and Cranberries

1. Fold in the chopped pecans and cranberries using a spatula.
2. Ensure even distribution throughout the batter.

Transfer to the Loaf Pan

1. Pour the batter into the prepared loaf pan.
2. Smooth the top with a spatula.

Bake

1. Place the pan in the preheated oven and bake for 55-65 minutes.
2. Test doneness by inserting a toothpick into the center; it should come out clean.

Cool

1. Let the bread cool in the pan for 30 minutes.
2. Transfer to a wire rack to cool completely before serving.

Notes

Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.

Freezing: Wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months.

Variations: Swap out pecans for walnuts or almonds. Add a handful of white chocolate chips for a sweet twist.

• Prep Time: 15 mins
• Cook Time: 60 mins
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 235
• Sugar: 14g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg