Cranberry Pecan Bread

There’s something about the aroma of cranberry pecan bread baking that instantly warms the soul. The sweet, tangy scent of fresh cranberries mingling with the nuttiness of toasted pecans and a touch of cinnamon—it’s comfort in edible form. Imagine slicing into a golden-brown loaf, the inside still warm and dotted with jewel-red berries and bits of buttery pecan. It’s moist, just sweet enough, and oh-so-satisfying.

Behind the Recipe

This cranberry pecan bread has roots in cozy autumn kitchens and festive winter mornings. I first baked it on a chilly Sunday with nothing but a cup of tea and a craving for something hearty and fruity. What started as a way to use leftover holiday cranberries quickly turned into a family favorite, one that now makes an appearance every year during the colder months. Whether served for breakfast, brunch, or a sweet afternoon snack, it brings a sense of tradition and togetherness.

Recipe Origin or Trivia

Cranberries have long been a staple in North American cooking, particularly in New England where wild cranberries grow in bogs. Pecan-studded breads, on the other hand, have Southern roots, celebrating the rich, buttery nut that thrives in warmer climates. This recipe marries the two traditions beautifully—bringing together tart cranberries from the North and sweet pecans from the South in one delicious loaf that feels both festive and familiar.

Why You’ll Love Cranberry Pecan Bread

Let me tell you, this loaf is the kind that disappears fast once sliced. But in case you need more convincing, here’s why you’ll adore it:

Versatile: Great for breakfast, brunch, or dessert. Serve it warm with butter or glaze it for a sweeter treat.

Budget-Friendly: Uses pantry staples and in-season cranberries and pecans.

Quick and Easy: Just a few steps and a single loaf pan. No fancy tools or techniques required.

Customizable: You can swap ingredients, add a citrus twist, or even make it gluten-free.

Crowd-Pleasing: It’s festive, colorful, and full of flavor. Perfect for holiday tables or cozy mornings.

Make-Ahead Friendly: Bake it the night before and let the flavors develop overnight.

Great for Leftovers: Stays moist for days and toasts beautifully.

Chef’s Pro Tips for Perfect Results

For a loaf that’s bakery-level delicious, keep these pro tips in your back pocket:

1. Toss cranberries in flour before folding in to prevent them from sinking to the bottom of the loaf.
2. Use room-temperature butter and eggs for smoother mixing and even baking.
3. Don’t overmix the batter—a light stir is all you need once the dry ingredients go in.
4. Line your loaf pan with parchment paper for easy lifting and clean edges.
5. Let the bread cool completely before glazing so the icing sets beautifully on top.

Kitchen Tools You’ll Need

You won’t need much, just a few basics:

Mixing Bowls: For combining wet and dry ingredients.
Hand Mixer or Whisk: To cream the butter and sugar.
Loaf Pan: A standard 9×5 inch pan works best.
Spatula: For gently folding in cranberries and pecans.
Cooling Rack: Helps the loaf cool evenly.

Ingredients in Cranberry Pecan Bread

Every ingredient in this loaf plays a cozy, flavorful role. Here’s what you’ll need:

1. All-Purpose Flour: 2 cups. Provides structure to the loaf.
2. Baking Powder: 2 teaspoons. Helps the bread rise beautifully.
3. Salt: 1/2 teaspoon. Balances sweetness and enhances flavor.
4. Ground Cinnamon: 1 teaspoon. Adds warmth and depth.
5. Unsalted Butter: 1/2 cup (softened). Creates richness and tenderness.
6. Granulated Sugar: 3/4 cup. Sweetens the bread just right.
7. Eggs: 2 large. Bind the ingredients and add moisture.
8. Vanilla Extract: 1 teaspoon. Brings out the warm flavors.
9. Whole Milk: 1/2 cup. Keeps the crumb moist and soft.
10. Fresh Cranberries: 1 1/2 cups. Give bursts of tart, juicy flavor.
11. Chopped Pecans: 1 cup. Add crunch and nutty contrast.
12. Powdered Sugar: 1 cup (for glaze). Sweet finishing touch.
13. Orange Juice: 2 tablespoons. Brightens the glaze with citrusy zing.

Ingredient Substitutions

Life happens—here’s how to swap smartly:

All-Purpose Flour: Use a 1:1 gluten-free baking blend.
Whole Milk: Almond milk or oat milk works great.
Fresh Cranberries: Use dried cranberries, just reduce sugar slightly.
Chopped Pecans: Try walnuts or slivered almonds.
Butter: Substitute with coconut oil or vegan butter for dairy-free.
Orange Juice: Lemon juice works in a pinch for the glaze.

Ingredient Spotlight

Fresh Cranberries: These tart, ruby-red berries pop with flavor and color, giving the bread its signature zing and visual beauty.

Chopped Pecans: Toasty and buttery, pecans provide that rich crunch that makes every slice feel extra special.

Instructions for Making Cranberry Pecan Bread

This loaf comes together like a cozy weekend morning. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan with parchment paper.
2. Combine Ingredients:
   In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and milk.
3. Prepare Your Cooking Vessel:
   In a separate bowl, whisk together flour, baking powder, salt, and cinnamon. Slowly add dry ingredients to the wet mixture until just combined.
4. Assemble the Dish:
   Gently fold in cranberries and chopped pecans. Pour batter into the prepared loaf pan and smooth the top.
5. Cook to Perfection:
   Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil halfway through if browning too fast.
6. Finishing Touches:
   Let the loaf cool completely. In a small bowl, mix powdered sugar and orange juice to make a glaze. Drizzle over the cooled bread.
7. Serve and Enjoy:
   Slice and serve with a hot cup of tea or coffee. Each bite brings tart berries, toasty nuts, and sweet citrus glaze.

Texture & Flavor Secrets

What makes this bread shine is the contrast—the soft, fluffy crumb against the crunch of pecans, the burst of tart cranberries, and the silky glaze on top. The cinnamon and vanilla bring warmth, while the orange glaze lifts everything with a bright, citrusy note.

Cooking Tips & Tricks

A few bonus tips to keep your loaf dreamy:

• Always measure your flour by spooning and leveling to avoid a dry loaf.
• Chill your cranberries if using fresh, they slice more cleanly and don’t bleed.
• Toast pecans before folding them in for even more depth of flavor.

What to Avoid

Here’s how to steer clear of baking flops:

• Overmixing the batter. It’ll make your bread tough instead of tender.
• Using wet cranberries. Pat them dry to avoid soggy spots.
• Skipping the cooling time. The glaze will melt right off if the loaf’s too warm.

Nutrition Facts

Servings: 10
Calories per serving: 285

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Make-Ahead and Storage Tips

This bread keeps like a dream. You can bake it a day in advance, wrap it tightly in foil or plastic, and store at room temp. It freezes beautifully, too—just slice and separate layers with parchment before sealing. To reheat, pop a slice in the toaster oven for a fresh-from-the-oven feel.

How to Serve Cranberry Pecan Bread

Serve warm with a pat of butter, a dollop of whipped cream, or a smear of cream cheese. It pairs beautifully with a chai latte or spiced tea. For brunch, serve with scrambled eggs and citrus salad.

Creative Leftover Transformations

Leftovers? Lucky you. Try these ideas:

• Toast and top with almond butter and a drizzle of honey.
• Make a festive bread pudding with cubed leftovers.
• Turn slices into French toast for a holiday breakfast twist.

Additional Tips

• Let the glaze set completely before storing to avoid stickiness.
• Add a pinch of nutmeg for an extra layer of cozy spice.
• Double the batch and freeze one loaf for later.

Make It a Showstopper

Presentation matters. Garnish the top with a few sugared cranberries or a sprinkle of chopped pecans before the glaze sets. Serve on a rustic wooden board or holiday platter for added charm.

Variations to Try

• Cranberry Orange Bread: Add orange zest to the batter for extra zing.
• Chocolate Chip Pecan: Swap cranberries with mini chocolate chips.
• Maple Glazed: Use maple syrup instead of orange juice in the glaze.
• Vegan Version: Use plant-based butter and flax eggs.
• Gluten-Free: Sub a gluten-free baking blend and adjust baking time as needed.

FAQ’s

Q1: Can I use frozen cranberries?

Yes, just don’t thaw them first or they’ll bleed into the batter.

Q2: Can I make this bread without nuts?

Absolutely. Just omit the pecans or swap with seeds.

Q3: How long does this bread last?

It keeps for up to 4 days at room temperature or 2 months in the freezer.

Q4: Can I reduce the sugar?

Yes, reduce by up to 1/4 cup for a less sweet loaf.

Q5: Is this bread good for gifting?

Definitely. Wrap it in parchment and twine for a charming homemade gift.

Q6: Can I use dried cranberries?

Yes, just soak them in hot water for 10 minutes before using.

Q7: Why did my bread sink in the middle?

It may be underbaked or overmixed. Check your oven temp and mixing time.

Q8: Can I skip the glaze?

Sure, but it adds a lovely citrus finish and sweetness.

Q9: Can I add a streusel topping?

Yes! A brown sugar and oat crumble would be delicious.

Q10: Can I bake this in mini loaf pans?

Yes, adjust baking time to 25–30 minutes and check with a toothpick.

Conclusion

Cranberry pecan bread is one of those simple pleasures that never goes out of style. It’s cozy, flavorful, and made for sharing. Whether you’re baking for the holidays or just because, this loaf delivers every single time. Trust me, it’s worth every bite.

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