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Cranberry Pecan Bread

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  • Author: Katherine Ingui, adapted from Real Simple November 2011
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x


This easy cranberry bread is lovely and light, and its tartness is balanced by the orange zest. It’s simple and easy, and can be altered to include whole wheat flour, more nuts, and orange juice. Make it your own.


  • 1 cup hazelnuts (I used pecans)
  • 2 Tbsp unsalted butter, melted
  • 1 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup whole milk (I used skim)
  • 2 large eggs
  • 1 Tbsp grated orange zest
  • 1/2 tsp pure vanilla extract
  • 1 1/2 cups cranberries, fresh or frozen


  1. Heat oven to 350 degrees F and butter an 8 1/2-by-4 1/2 in. loaf pan.
  2. In a bowl, combine the flour, sugars, baking powder, and salt.
  3. In a separate bowl, combine butter, milk, eggs, orange zest, and vanilla.
  4. Add the wet mix to the flour mix until just combined (do not overwork).
  5. Fold in nuts and cranberries.
  6. Transfer batter to baking pan and bake for 55-65 minutes.
  7. Let bread cool in pan for 30 minutes, then transfer to a wire rack.


Make this bread ahead of time! It will stay fresh for up to 3 days at room temperature, tightly wrapped, or you can freeze it for up to a couple of months.

  • Prep Time: 15 mins
  • Cook Time: 60 mins
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