Cranberry Pecan Bread
Cranberry Pecan Bread is a moist, tender loaf combining tart cranberries and crunchy pecans.It’s lightly sweet with hints of warm spices, making it perfect for holidays or tea time.Easy to bake and full of texture, it’s ideal for breakfast or gifting.A festive, flavorful bread that tastes like home and comfort.
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.