Cranberry Bread with Pecans
Cranberry Bread with Pecans is perfect for the holidays. So tasty flavored with orange zest plus crunchy pecans and tart fresh cranberries.
This Cranberry Orange Bread will dazzle all your senses! It makes a delicious holiday gift, but you’ll want to make an extra to keep at home!!
Why You Must Make
- It’s an easy, yummy way to get in the holiday spirit.
- The tart cranberries are balanced deliciously by a sweet quick bread batter.
- The crunchy pecans and orange zest contribute to the enticing flavors and textures in every bite.
- This makes a perfect hostess gift for any event from Thanksgiving to New Year’s Day!
So I baked up a loaf of this cranberry bread recipe as I already knew that the hubby would never even take a bite and that his family would. I used the cranberry loaf recipe on the back of the bag of Ocean Spray fresh cranberries and it was tasty. But I knew it could be improved upon by using butter instead of oil, buttermilk plus toasted pecans for the ultimate loaf.
A Seasonal Quick Bread Recipe
This cranberry pecan loaf is perfect for any morning holiday gathering or on Christmas morning. I served this when I hosted some neighbor friends for a cookie exchange.
When I made that loaf, I planned to up the cranberries to 1 1/2 cups, but got distracted and only added a cup. It was still lovely! And a very festive loaf filled with ruby-colored cranberries. Mr. Skinny Chick still won’t touch this classic cranberry pecan bread, but I have plenty of friends who will.
How to Make
There are a few key pointers that will help you bake up a perfect loaf of this cranberry pecan bread. The pan must be prepared properly, the batter must be mixed with care and the loaf must be released at the ideal time. All simple tips that will help you have the best results!
- Grease the pan with a flour-oil spray like Baker’s Joy to prevent sticking. Spray right before filling. You can also grease the pan with butter or shortening, then dust the pan with flour.
- As an extra precaution, put a rectangle of parchment paper in the bottom of the pan, then spray that, too. This helps for an easy release, too.
- Grease the pan with a flour-oil spray like Baker’s Joy to prevent sticking. Spray right before filling. You can also grease the pan with butter or shortening, then dust the pan with flour.
- As an extra precaution, put a rectangle of parchment paper in the bottom of the pan, then spray that, too. This helps for an easy release, too.
- Grease the pan with a flour-oil spray like Baker’s Joy to prevent sticking. Spray right before filling. You can also grease the pan with butter or shortening, then dust the pan with flour.
- As an extra precaution, put a rectangle of parchment paper in the bottom of the pan, then spray that, too. This helps for an easy release, too.
Frequently Asked Questions
The simplest way to chop fresh cranberries is to use a food processor, but I prefer larger pieces. I like to put my chopping board into a rimmed baking sheet. The rim helps catch most of the fly away cranberries. Another method is to put some cranberries on a dinner plate, then top with a second plate. Use a long knife to slice between the plates.
Yes, though they will be sweeter. You’ll only need 3/4 cup of dried cranberries for each cup of fresh. It’s also a good idea to soak them in some warm water or even orange juice to reconstitute or plump them up. This will prevent them from absorbing too much liquid from the batter.
Sure! I usually buy an extra bag of cranberries around the holidays and this is a great use for them. Don’t thaw them before adding them to the batter. If you prefer not to have them whole, think about chopping before freezing or do a quick chop while frozen. Toss with a tablespoon of flour if they start to develop some condensation before mixing them in.
Cranberry bread and most quick bread stays fresh on the countertop for up to 3 days. It should be wrapped well in plastic wrap. After that, add a layer of foil and freeze for up to 3 months.
You May Also Like:
- Banana Nut Bread from Brown Eyed Baker
- Zucchini Bread Recipe
- Apple Bread Recipe
- Rhubarb Bread Recipe
- Easy Pumpkin Bread
- Cranberry Orange Walnut Bread
- Plus, if you love cranberries, these Copycat Cranberry Bliss Bars are terrific!
- More Quick Bread Recipes
Cranberry Pecan Bread Recipe
The perfect cranberry quick bread recipe!
Ingredients
- 1/3 cup orange juice
- 1-2 teaspoons grated orange zest
- 2/3 cup buttermilk
- 6 tablespoons butter, melted
- 1 large egg
- 2 cups flour
- 1 cup plus 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1-1 1/2 cups fresh or frozen cranberries, coarsely chopped (I just cut each into about 3 pieces)
- 1/2 cup toasted pecans
Instructions
- Preheat oven to 375º. Spray 9 x 5-inch loaf pan with non-stick cooking spray (I used Baker's Joy).
- In a small bowl, stir together orange juice, orange zest, buttermilk, butter and egg. Set aside.
- In a large bowl, whisk together flour, sugar, salt, baking powder and baking soda. Add liquids and stir with a rubber spatula until just moistened. Mix in cranberries and nuts, being careful not to over mix.
- Pour batter into prepared pan and use an offset spatula to smooth the top. Bake for 20 minutes, then reduce heat to 350º. Bake for about 45 minutes longer or till toothpick inserted into center comes out clean. Cool loaf in pan for about 10 minutes, then turn out onto wire rack and let cool completely.
Notes
16 slices can be made from one loaf.
Recipe adapted from Cook's Illustrated.
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Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 138Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 208mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 3g
I remember the first time I made a cranberry nut bread. It was Thanksgiving, Tom was almost 2 and Katie was a newborn. And I was hosting Thanksgiving.
It was easier for our family to come to us than for us to pack up the mounds of baby gear and travel. I was fearless in the kitchen and I knew my MIL and Bill’s aunt would work their magic and help me out with the perfect mashed potatoes and gravy. This cranberry bread was a perfect seasonal addition to our holiday menu!
66 Comments on “Cranberry Bread with Pecans”
Too much salt! I checked my measurements and did not make a mistake.
I don’t know what happened but 3/4 teaspoon of salt for a loaf of quick bread is not excessive. This was tweaked from a Cook’s Illustrated recipe (which are always well-tested) and the amount of salt is what they used, too. I’m sorry your loaf was too salty—that’s disappointing for sure.
Made the bread, just reduced sugar to 3/4 cup. Great recipe. Very tasty and moist. Perfect amount of cranberries and nuts. My husband almost ate half the loaf in one day. The perfect bread for the Thanksgiving table.
So glad you enjoyed! And also thanks for sharing your tip about using less sugar—nice!!
Can I use dried cranberries and if so, how much?
Hi, Janet, Yes, you can use dried cranberries. For each cup of fresh cranberries, use 3/4 cup of dried cranberries. Since there is a range listed in the recipe, can use up to a cup. Hope you enjoy!
This recipe is great. I was multitasking and melted the butter in the microwave. Forgot to add it to the wet ingredients and the bread is still moist and delicious!! A happy mistake. I used whole fat buttermilk which is always on hand. Great recipe, will make again!
Ha! Sounds like something I would do, Kathy! So glad it was still tasty!!
This Christmas morning I made this bread, using sour cream, slightly thinned with water, (I had no buttermilk) toasted pecans, and partially thawed coarsely chopped cranberries. It is delicious! I think the sour cream puts it over the top. thank you!
Ooh, that sounds yummy, Laurel!!! Merry Christmas!
As you know, I always like to read your tips. Although I already knew most of these, it’s nice to be reminded every so often. What I didn’t know was the cranberries inside a cookie tray-trick. When I made Darie’s parsnip cake last week, I used up two bags of cranberries which needed to be coarsely chopped. I must tell you, those cranberries went flying everywhere. It was war. Cranberries – 1, Mary – 0. Next time I am going with your trick for the Win.
how would this be with semi sweet or bittersweet chocolate chips added?
Hi, Lee! I haven’t added them myself, but it would be a fun addition! I’d recommend about 3/4 cup mini chocolate chips (or regular sized if you don’t have mini on hand). Hope you enjoy!
The bread looks amazing with the cranberries and pecans. I’ll bet the buttermilk makes this absolutely delicious. Can’t wait to try it .
I can never get enough cranberry recipes, Liz! I love the orange in this bread! Hope you had a wonderful Thanksgiving holiday weekend!
xo
Love all your tips on baking the best cranberry bread, especially about the orange-infused sugar.
Cranberries are so festive and they really shine in this recipe. I just love your pro tips, they are so helpful. I made a batch of cranberry biscotti but now you have me jones-ing for this quick bread, I can just smell the incredible aroma as I toast a few slices for breakfast in the morning. Happy Thanksgiving.
Love cranberry season! Love their color and their great tart flavor. This looks terrific — my kind of stuff. Thanks!
Beautiful. Cranberries are so tasty and they seem to brighten so many recipes, making them so fun and festive for the holiday season. 🙂 ~Valentina
This loaf looks so lovely and I can imagine how yummy it tastes!! Have a wonderful Thanksgiving my friend. Stay well …
What a beautiful festive loaf! The combination of cranberries, pecans, and orange is simply perfect for the winter holidays. This also could be glazed with a cream cheese / mascarpone frosting for an extra decadent bite 🙂
Made this for a hostess gift, she loved this bread, and wanted the recipe.
I really love the flavor combination! It was so good!
The texture is just amazing and so delicious – oh my!