Description
This Cranberry Orange Pecan Loaf is a sweet, tangy, and nutty treat perfect for breakfast, brunch, or afternoon tea. Bursting with fresh cranberries, zesty orange flavor, and crunchy pecans, this loaf is moist, flavorful, and irresistibly fragrant. It’s an ideal bake for holidays, gatherings, or a cozy homemade snack.
Who is this Recipe For?
This recipe is perfect for:
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Home bakers looking for a simple, flavorful loaf.
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Families who enjoy sweet, fruity breads for breakfast or dessert.
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Holiday bakers seeking a festive, colorful treat.
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Anyone craving a citrusy twist in a moist, nutty quick bread.
Why You’ll Love It
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Moist and tender texture that melts in your mouth.
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Perfect balance of sweet and tart from cranberries and orange.
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Nutty crunch from toasted pecans.
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Quick and easy to prepare—ready in just over an hour.
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Versatile serving—enjoy plain, toasted with butter, or lightly drizzled with glaze.
Ingredients
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2 ½ cups all-purpose flour
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1 cup granulated sugar
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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2 large eggs
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4 tbsp unsalted butter, melted
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Zest of 1 large orange
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½ cup fresh orange juice (from the same orange)
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2 cups fresh cranberries, coarsely chopped
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¾ cup chopped pecans
Kitchen Equipment Needed
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9×5-inch loaf pan (metal preferred)
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Mixing bowls (large and small)
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Whisk
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Rubber spatula
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Measuring cups and spoons
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Wire rack for cooling
Instructions
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Preheat Oven & Prepare Pan
Preheat oven to 375°F (190°C) and grease a 9×5-inch metal loaf pan. -
Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside. -
Combine Wet Ingredients
In a smaller bowl, whisk the eggs with melted butter, orange zest, and ½ cup fresh orange juice until smooth. -
Mix Wet & Dry Ingredients
Pour the egg mixture into the flour mixture and stir until just combined. Avoid overmixing for a tender loaf. -
Fold in Add-ins
Gently fold in the chopped cranberries and pecans until evenly distributed. -
Bake
Spoon the batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. -
Cool
Let the loaf rest in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack before slicing. -
Serve & Enjoy
Slice and enjoy as is, or toast with butter for a warm, cozy treat.
Storage
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Room Temperature: Store in an airtight container for up to 3 days.
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Refrigerator: Keeps fresh up to 1 week.
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Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw before serving.
FAQ
Q: Can I use frozen cranberries?
Yes! Thaw and drain them before folding into the batter.
Q: Can I substitute walnuts for pecans?
Absolutely—any nut of your choice works.
Q: How do I keep the loaf moist?
Avoid overmixing the batter, and don’t overbake. Check with a toothpick near the minimum baking time.
Q: Can I make a glaze for this loaf?
Yes! Mix powdered sugar with a little fresh orange juice for a simple, sweet drizzle.
Conclusion
This Cranberry Orange Pecan Loaf is a bright, flavorful, and perfectly moist quick bread that’s ideal for any occasion. Bursting with citrus, tart cranberries, and crunchy pecans, it’s easy to make and impossible to resist. Bake one today and enjoy a slice of homemade happiness!
