Cranberry Pecan Bread

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This light and delicious 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.

cranberry pecan bread

Fresh cranberries are the perfect baking fruit, aren’t they? I love the punch they add to an otherwise sweet bread. This cranberry pecan bread has a good amount of cranberries in it, along with some pecans and a bit of cinnamon. It’s great with butter or butter and honey or just by itself.

How to make cranberry pecan bread:

You start by heating the oven and greasing your loaf pan. For this recipe you’ll want a 9 inch by 5 inch by 3 inch pan.

Next, you whisk together your dry ingredients, namely the flour, the baking powder and the cinnamon.

You’ll set the dry ingredients aside and then start beating together the shortening, the butter and the sugar until they are nice and creamy. You mix in the eggs, followed by your dry ingredients, a bit of milk, the cranberries and the pecans. Keep mixing until your batter is nice and smooth, then fill it into the loaf pan.

This bread needs to bake for about 45 minutes (check with a toothpick), then you let it cool and unmold it. You can sprinkle a little powdered sugar on for a nicely wintery look but it’s not required.

More fall breakfast ideas:

cranberry pecan bread
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Cranberry Pecan Bread

This light and delicious 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.
Cook Time55 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Keyword: cranberry bread, cranberry pecan 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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cranberry pecan bread

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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