This bread, yall. I’m seriously drooling just writing this post. These flavors make one of my favorite combinations. The tart cranberries, sweet oranges, and savory pecans taste just like the holidays wrapped up in a loaf of bread.
This makes one large loaf but you can definitely make it into mini loaves which make great gifts or muffins to grab for breakfast. One awesome thing I’ve learned lately is that you can freeze fresh cranberries. Seriously just pop the whole bag in the freezer and take them out as needed, which is a handy trick when you find a good sale and stock up so you can make this delicious bread all year round!
Cranberry Orange Pecan Bread
1/2 cup pecans, chopped
1 Tbsp grated orange zest
1/3 cup freshly squeezed orange juice
2/3 cup buttermilk
6 Tbsp unsalted butter, melted and slightly cooled
1 large egg, lightly beaten
2 cups all-purpose flour
1 cup granulated sugar
1 tsp table salt
1 tsp baking powder
1/4 tsp baking soda
1 1/2 cups fresh cranberries (6 ounces), coarsely chopped
Yield: 1 loaf
Preheat the oven to 375 degrees F. Grease the bottom and sides of a 9 x 5 inch loaf pan and set aside.
In a small bowl, stir together the orange juice, zest, buttermilk, butter, and egg; set aside. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Stir the liquid ingredients into the dry ingredients until just moistened. Gently stir in the cranberries and pecans but do not overmix.
Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Bake for 20 minutes then reduce heat to 350 degrees. Continue to bake until it’s golden brown and a toothpick inserted in the center of loaf comes out clean, about 45 minutes longer. Cool in the pan for 10 minutes then transfer to a wire rack and cool completely before serving, at least 1 hour.
Source: Sweet Pea’s Kitchen, originally from Baking Illustrated