This Cranberry Pecan Bread is sweet, moist, tart and everything else that you might want in a holiday dessert loaf.
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Cranberry Pecan Bread
I shied away from using fresh cranberries in baking for a long time because they’re so tart, but once I tried them in this bread recipe, I fell in love with the bite that they added. I’ve always loved lemon desserts for their sharp tartness, so I’m not sure why I didn’t think I would like cranberries.
Did you know that cranberries are native to North America? They’ve been used for centuries for culinary and medicinal purposes, while also being used to dye cloth. No wonder it’s a prominent side dish at Thanksgiving in America, since it was one of the most prolific fruits available to the Pilgrims.
These beautiful berries are high in antioxidants, vitamin C and help to improve urinary tract health. Anyone who’s ever suffered from a UTI knows how crucial it is to keep everything healthy in that department.
So why, do you ask, should you make this Cranberry Pecan Bread?
Well, I think you should make it as an amazing excuse to eat a delicious dessert, while also getting health benefits from the fruit! This is logical, right? Especially since not many people can stomach cranberries in their raw, tart form.
So grab a couple of bags of these beautiful red berries to make this amazing bread and pop the rest of them in the freezer for baking all year long.
Want more Christmas recipes? Here are a few of our favorites:
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What’s in Cranberry Pecan Bread:
all-purpose flour
baking powder
salt
butter
sugar
eggs
vanilla extract
almond extract
milk
fresh or frozen cranberries
pecan pieces
powdered sugar
half and half
How to Make Cranberry Pecan Bread:
Preheat oven to 350 F.
Combine flour, baking powder and salt in a mixing bowl; set aside.
Combine butter, sugar, eggs, vanilla and almond extract in a large mixing bowl; use a hand mixer at low speed to mix together well.
Add flour mixture and milk in alternatively, mixing until just blended after each addition.
Dust cranberries in flour.
Fold cranberries and pecans into batter until just combined.
Pour batter into greased loaf pan.
Bake for one hour or until toothpick inserted into the middle comes out clean.
In small bowl, whisk glaze ingredients together.
Pour glaze over the top once the bread has cooled.
Cranberry Pecan Bread
Equipment
Ingredients
For the bread:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/3 cup milk
- 1 cup fresh or frozen cranberries
- 1/2 cup pecan pieces
For the glaze:
- 2 cups powdered sugar
- 1 tsp vanilla or almond extract
- 3 tbsp half and half or milk
Instructions
- Preheat oven to 350 F.
- Combine flour, baking powder and salt in a mixing bowl; set aside.
- Combine butter, sugar, eggs, vanilla and almond extract in a large mixing bowl; use a hand mixer at low speed to mix together well.
- Add flour mixture and milk in alternatively, mixing until just blended after each addition.
- Dust cranberries in flour.
- Fold cranberries and pecans into batter until just combined.
- Pour batter into greased loaf pan.
- Bake for one hour or until toothpick inserted into the middle comes out clean.
- In small bowl, whisk glaze ingredients together.
- Pour glaze over the top once the bread has cooled.
Nutrition
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