Cranberry Pecan Bread is a delightful quick bread that beautifully balances tart and nutty flavors. The tanginess of dried cranberries pairs perfectly with the rich, buttery crunch of pecans, creating a comforting loaf ideal for breakfast, tea time, or as a holiday treat. Its moist texture and festive taste make it a beloved choice, especially during the fall and winter seasons.
Cranberry Pecan Bread:
This bread is simple to prepare yet delivers a bakery-quality result at home. It fills your kitchen with a warm, inviting aroma of cinnamon and toasted nuts, making it a family favorite. Whether served warm with butter or as part of a holiday brunch, Cranberry Pecan Bread always feels like a cozy indulgence.
History:
Cranberry Pecan Bread traces its roots to traditional American quick breads developed in the 19th century, when baking soda and baking powder became common. The use of cranberries — native to North America — became popular in New England, where the tart berries were combined with nuts for both flavor and nutrition. Over time, pecans, native to the southern United States, joined the mix, giving this bread a regional flair that celebrates American harvest flavors. Today, it’s often enjoyed during Thanksgiving and Christmas as a comforting, homemade treat.
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Cranberry Pecan Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1 large egg
- ¾ cup orange juice (fresh preferred)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
- Mix dry ingredients — flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Whisk wet ingredients — egg, orange juice, melted butter, and vanilla until smooth.
- Combine wet and dry ingredients just until moistened (do not overmix).
- Fold in cranberries, pecans, and orange zest.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Substitute orange juice with buttermilk for a tangier flavour.
- Fresh cranberries give a more tart bite; dried ones make it sweeter.
- Toast the pecans for deeper nutty flavor.
- Add a glaze made with powdered sugar and orange juice for extra sweetness.
- Wrap leftovers tightly — it stays moist for up to 3 days at room temperature.
Tips for Cranberry:
- Don’t overmix the batter; it should remain slightly lumpy for a tender crumb.
- Use room temperature ingredients for even mixing.
- Try adding white chocolate chips for a dessert-style version.
- Freeze slices individually for quick breakfasts.
- For extra rise, make sure baking powder and soda are fresh.
FAQ’s for Pecan Bread:
Q: Can I use frozen cranberries?
Yes, frozen cranberries work well — no need to thaw, just fold them in.
Q: What can I substitute for pecans?
You can use walnuts, almonds, or even sunflower seeds for crunch.
Q: Can I make this bread vegan?
Yes — replace the egg with flaxseed meal and use plant-based butter or oil.
Q: How do I store Cranberry Pecan Bread?
Store in an airtight container at room temperature for 3 days or refrigerate for a week.
Q: Can it be baked as muffins?
Absolutely! Divide batter into muffin tins and bake for 20–25 minutes.
Conclusion:
Cranberry Pecan Bread is a classic, heartwarming recipe that blends the tartness of cranberries with the richness of pecans in every bite. Its soft, moist crumb and gentle sweetness make it a versatile choice — perfect for breakfast, dessert, or gifting during the holidays. With its simple ingredients and elegant taste, it’s a bread that brings both comfort and celebration to the table.