Cranberry Pecan Bread Recipe

Name: Cranberry Pecan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dry ingredients; 2 1/3 cup flour - pre sifted; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup sugar; 1 wet ingredients; 1 egg - slightly beaten; 3 tbsp sweet butter - melted; 3/4 cup orange juice; 1 fresh ingredients; 2 cup halved freshed cranberries (don't add whole cranberries, they will burst and ruin the bread); 1 tsp fresh grated lemon rind; 1/2 cup chopped pecans

Servings: persons

1 dry ingredients
2 1/3 cup flour - pre sifted
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1 wet ingredients
1 egg - slightly beaten
3 tbsp sweet butter - melted
3/4 cup orange juice
1 fresh ingredients
2 cup halved freshed cranberries (don't add whole cranberries, they will burst and ruin the bread)
1 tsp fresh grated lemon rind
1/2 cup chopped pecans

1
Preheat oven to 350 and grease a 1 1/2 quart loaf pan (5 x 9 x 2 - roughly).
2
This recipe is not my own.
3
It appeared in our local newspaper in 1977.
4
After trying it this bread is a staple at Thanksgiving.
5
Combine all dry ingredients and whisk to blend,
6
Add orange juice, egg (slightly beaten), melted sweet butter and stir until combined.
7
The mix will be dry.
8
Stir in halved cranberries, lemon rind, pecans and stir mix to combine.
9
Mixture will be sticky.
10
Turn out into greased loaf pan.
11
Place in center rack and bake approximately 60 - 75 minutes - or until toothpick inserted in center of bread comes out clean.
12
Each oven is different - in my oven I had one bake in 62 minutes and another in 70 minutes.
13
The toothpick test is the best measurement - as long as it comes out clean - you're good.
14
Place on wire rack for 15-20 minutes, then carefully turn out bread and transfer to a wire rack to cool completely.

677

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 dry ingredients, 2 1/3 cup flour - pre sifted, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and more.

Yes, Cranberry Pecan Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Pecan Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions