-
1
Preheat the oven to 350u00b0F (175u00b0C). Lightly grease and flour two 9 by 5-inch loaf pans.
-
2
2. Measure the flour, salt, and baking soda into a bowl and whisk to combine.
-
3
3. Using a stand mixer with the paddle attachment, beat the sugar and oil on medium-high speed until thoroughly combined; the mixture will look sandy.
-
4
4. Crack the eggs into a liquid measuring cup and whisk together. With the mixer on low speed, slowly pour in the eggs. Increase to medium speed and continue to mix for 2 minutes more. Mix the wet ingredients, then alternate additions of the dry ingredients and the wet ingredients.
-
5
5. Whisk together the buttermilk, orange zest, and juice, and vanilla. Add one-third of the dry ingredients and incorporate on low speed, then increase the speed to medium. Mix for 1 minute. Add half of the buttermilk mixture and mix briefly to incorporate, then turn the speed down to low. Add half of the remaining dry ingredients, and incorporate before increasing the speed to medium for 1 minute. Repeat with the remaining buttermilk mixture and the remaining dry ingredients. Scrape the bottom and sides of the bowl.
-
6
6. Fold the cranberries and pecans into the batter by hand, scrape the sides of the bowl, and then divide the batter evenly between the prepared pans. Each should be slightly more than half full.
-
7
7. Bake the cranberry-orange pecan bread for 60 to 75 minutes, rotating the pans every 20 minutes or so. The loaves will be golden brown with cracked tops, and a skewer inserted in the center should come out clean.
