Cranberry Pecan Bread

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cranberry pecan bread

Fresh cranberries are the perfect baking fruit, aren’t they? Rarely any other ingredient turns from positively vile in its raw form to wonderfully flavorful and punchy after it’s been baked. I put a good amount of them into this bread here, along with some pecans and some cinnamon. It’s great with butter or butter and honey or just by itself. Bon appetit!

cranberry pecan bread
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Cranberry Pecan Bread

An easy recipe for a delicious cinnamon cranberry pecan bread.
Cook Time55 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Keyword: cranberries, quick bread
Servings: 6
Calories: 433kcal

Ingredients:

  • 1.75 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 3 tablespoons shortening
  • 4 tablespoons unsalted butter softened
  • 1/2 cup + 2 tablespoons granulated sugar
  • 2 eggs
  • 1/2 cup 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 slightly creamy.
  • Add eggs and continue to beat until well combined.
  • Add the dry ingredients, milk, cranberries and pecans and beat until well combined.
  • Fill the batter into the pan and bake until an inserted toothpick comes out clean (about 45 minutes).

Nutrition

Calories: 433kcal

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10 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:

      Yeah, that table is pretty much nothing but rust – I love it! I’ll include more lighting info in the future, no problem.

    • 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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