Cranberry Pecan Bread


If you buy large bags of cranberries in the fall and keep them in your freezer you can enjoy this delicious holiday bread all year round!


  • 6 Tbsp unsalted butter, melted and cooled
  • 2/3 cup milk
  • 1 Tbsp grated orange zest
  • 1/3 cup orange juice (freshly squeezed is best)
  • 1 large egg, lightly beaten
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup chopped pecans
  • 1 1/2 cups cranberries, chopped (I used frozen cranberries and chopped them up in a food processor.)


Preheat oven to 375 degrees. Butter a 9×5 inch loaf pan.

In medium bowl, combine melted butter, milk, orange zest, orange juice, and egg. Mix well.

In a large bowl, combine flour, sugar, salt, baking powder, and baking soda. Whisk to mix.

Add liquid mixture to flour mixture and stir with a rubber spatula until just blended. Add chopped pecans and cranberries and stir gently. Do not overmix.

Pour batter into prepared loaf pan, smoothing surface.

Bake for 20 minutes then reduce oven temperature to 350 degrees and continue baking for 45 minutes. Loaf should be golden on top and a toothpick inserted in the center of the loaf should come out clean.

Cool for 10 minutes in the pan and then remove from pan and cool completely on a wire rack.

This bread tastes best if has cooled for at least an hour or so first before eating!


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