Cranberry Pecan Bread

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This moist and light cinnamon-flavored cranberry pecan bread is the perfect treat for a winter morning or afternoon. Fresh cranberries add a bit of juiciness and a nice tart contrast to the sweet bread. The recipe is easy to make and will make your kitchen smell delicious.

A partially sliced cranberry pecan bread loaf sprinkled with powdered sugar.

This post was originally published on Oct. 27, 2014.

For more breakfast ideas, check out these No-Knead Cinnamon Rolls with Apricot Cardamom Cream Cheese Frosting and this Pumpkin Spice Banana Bread.

Fresh cranberries are the perfect baking fruit, in my opinion. I love the punch they add to an otherwise sweet bread. This cranberry pecan bread has a good amount of fresh cranberries in it, along with some pecans and a whole teaspoon of cinnamon for a nice holiday/winter flavor. It’s great with butter or butter and honey or just by itself.

How to make cranberry pecan bread step by step:

Step 1. Heat the oven to 350 degrees F. and grease a 9-inch by 5-inch by 3-inch loaf pan with vegetable shortening. Next, whisk together your dry ingredients: 1.75 cups all-purpose flour, 2 teaspoons baking powder and 1 teaspoon ground cinnamon. Set aside.

Step 2. Add 3 tablespoons vegetable shortening, 4 tablespoons softened, unsalted butter and 1/2 cup plus 2 tablespoons granulated sugar to a large mixing bowl.

All the ingredients needed to make cranberry pecan bread.

Step 3. With an electric mixer, whip together the shortening, butter and sugar until well combined.

Step 4. Whip 2 whole eggs into the mix.

Freshly whipped batter in a large mixing bowl.

Step 5. Whip in the dry ingredients.

Step 6. Pour 1/2 cup whole milk into the batter and continue to whip until smooth.

A large mixing bowl with freshly whipped batter.

Step 7. Stir in 1 cup roughly chopped fresh cranberries and 1/2 cup roughly chopped pecans.

Step 8. Fill the batter into the loaf pan and bake until an inserted toothpick comes out clean (about 45 minutes).

A large mixing bowl with batter, chopped fresh cranberries and chopped pecans and cranberry pecan bread batter in a loaf pan.

Step 9. Let the bread cool, then unmold it. You can sprinkle a little powdered sugar on for a nicely wintery look but that’s not required.

Made this recipe?  It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!

A partially sliced cranberry pecan bread loaf sprinkled with powdered sugar.
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4.25 from 4 votes

Cranberry Pecan Bread

This moist and light cinnamon-flavored cranberry pecan bread is the perfect treat for a winter morning or afternoon. Fresh cranberries add a bit of juiciness and a nice tart contrast to the sweet bread. The recipe is easy to make and will make your kitchen smell delicious.
Prep Time:15 mins
Cook Time:45 mins
Total Time:1 hr
Course: Breakfast
Cuisine: American
Keyword: cranberry bread, cranberry pecan bread
Servings: 6
Calories (estimated): 433kcal

Ingredients:

  • 1.75 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 3 tablespoons vegetable shortening
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup + 2 tablespoons granulated sugar
  • 2 eggs
  • 1/2 cup whole milk
  • 1 cup roughly chopped fresh cranberries
  • 1/2 cup roughly chopped pecans

Instructions:

  • Heat the oven to 350 degrees F.
  • Grease one 9-inch by 5-inch by 3-inch loaf pan and set aside.
  • Whisk flour, baking powder and cinnamon together in a bowl. Set aside.
  • Beat shortening, butter and sugar until well combined.
  • Add eggs and continue to beat until well combined.
  • Add the dry ingredients and beat until combined.
  • Pour in the milk and beat the batter until smooth.
  • Stir in the cranberries and the pecans.
  • Fill the batter into the pan and bake until an inserted toothpick comes out clean (about 45 minutes).
  • Let the bread cool, then unmold.

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A partially sliced cranberry pecan bread loaf sprinkled with powdered sugar.

9 comments

  1. Lille Ulven says:

    Tasty this bread is – I must admit :D
    But I also have to admit that it is more of a cake than a bread in its consistence, as much as I like it with cream cheese, in my opinion.
    I think I will change the recipe a little bit when I make this again, half the amount of sugar and double the amount of cranberries and add a pinch of salt and maybe if I decide it is a cake add some vanilla sugar too.

    Oh: it works well with butter only.

    But this also gave me an idea of changing a recipe for baguettes by adding some pecans and cranberries – should be tasty with cheese. But that is next time when I make new baguettes, which “only” take three days in baking :D

    • Nicole B. says:

      Hi there! I’m so glad you liked it! You raise a good point about cake versus bread, it is an Americanism to call sweet and fluffy loaves “bread” when they are indeed more like cakes. :)

  2. Lille Ulven says:

    This looks far too tasty…good I am a much better backer then I am a cook :D
    And thinking of it warm from the oven with some butter…there is no chance it would serve 4-6 but me alone :D
    (Can one replace shortening by butter by the way?)

    • Nicole B. says:

      Thank you, Lille! (I actually also ate a substantial portion of this loaf myself :)). I have only tried it with a combination of shortening and butter but I imagine it would work with just butter as well.

    • Nicole B. says:

      You’re welcome, Thalia! The cranberries really add some, let’s say excitement to the bread. They have such an intense, tart and fruity flavor.

  3. Bob Linton says:

    Wonderful image, and a particularly good discussion of your thinking on the styling and composition. Thanks for sharing your ideas.

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