Description
A moist and flavorful cranberry pecan bread loaded with fresh cranberries, crunchy pecans, and topped with a sweet citrus glaze. Perfect for cozy mornings, holiday gatherings, or a comforting treat any time of year.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups fresh cranberries
- 1 cup chopped pecans
- 1 cup powdered sugar (for glaze)
- 2 tablespoons orange juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan with parchment paper.
- Cream the butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time, then stir in vanilla and milk.
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon. Add dry ingredients to the wet mixture until just combined.
- Gently fold in cranberries and chopped pecans. Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if browning too fast.
- Let the loaf cool completely on a wire rack.
- In a small bowl, mix powdered sugar and orange juice to create the glaze. Drizzle over the cooled bread before slicing and serving.
Notes
- Toss cranberries in a bit of flour before folding in to prevent sinking.
- Use room-temperature ingredients for best texture.
- Let the glaze set before slicing for a cleaner presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 19g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: cranberry pecan bread, holiday bread, sweet loaf, quick bread, breakfast bread, festive baking