Cranberry Pecan Bread

I'll never forget the December morning my grandmother handed me her worn recipe card for cranberry pecan bread, its edges soft from years of kitchen use. She'd been making this for decades—bringing loaves to neighbors, packing them into gift boxes tied with ribbon for the holidays. I was skeptical at first, wondering if I could capture what made hers so special. The moment I pulled my first loaf from the oven and that warm, nutty aroma filled my kitchen, I understood. It wasn't just the ingredients; it was the care she'd poured into every batch.

Last year, I made five loaves of this bread on a snowy Saturday and gifted them to friends and neighbors. Watching their faces light up when they opened their doors to find a warm loaf wrapped in tissue paper reminded me why this recipe matters—it's not just breakfast, it's a small act of kindness that tastes like home.

Ingredients

• All-purpose flour (2 cups): The foundation of your bread—measure by spooning into the cup and leveling off to avoid packing it down, which can make the loaf dense
• Granulated sugar (1 cup): Sweetens gently without overpowering the tart cranberries; white sugar dissolves evenly for a tender crumb
• Baking powder (1½ tsp): Your leavening agent that creates lift and a light, airy texture throughout
• Baking soda (½ tsp): Works with the buttermilk to create extra tenderness and a subtle tang in the background
• Salt (½ tsp): Enhances all the flavors and prevents the sweetness from becoming cloying
• Ground cinnamon (½ tsp, optional): A whisper of warmth that ties the tart berries and toasted nuts together beautifully
• Large eggs (2): Bind the ingredients and add richness—use room temperature eggs for the smoothest batter
• Vegetable oil or melted butter (½ cup): Oil keeps the bread moist and tender; butter adds deeper flavor if you prefer
• Buttermilk or whole milk (½ cup): Activates the baking soda and creates a tender, almost velvety crumb
• Vanilla extract (1 tsp): A small detail that rounds out the flavor and adds subtle depth
• Orange zest (from 1 orange, optional): Adds a bright, citrusy note that makes the cranberries sing
• Fresh or frozen cranberries (1 cup): The star of this bread—their tartness cuts through the sweetness perfectly; coarsely chop large berries so they distribute evenly
• Pecan halves or pieces (¾ cup, roughly chopped): Toasted pecans add crunch and nutty flavor; chop them to different sizes for texture variation

Instructions

Prepare your stage:

Preheat your oven to 350°F and take a moment to grease and flour your loaf pan thoroughly, or line it with parchment paper—this small step prevents sticking and ensures your beautiful loaf releases perfectly

Mix the dry foundation:

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. This combines all your leavening and seasoning evenly, ensuring every bite has the same gentle lift and warmth

Combine the wet elements:

In a separate bowl, whisk eggs, oil or melted butter, buttermilk, vanilla, and orange zest until well combined—you're creating a smooth, emulsified base that will make the crumb incredibly tender

Bring it together:

Pour the wet ingredients into the dry ingredients and mix gently with a rubber spatula until just combined. This is the moment to show restraint—overmixing develops gluten and makes the bread tough, so mix until you see no flour streaks and stop

Add the stars:

Fold in the cranberries and pecans gently, distributing them evenly throughout the batter so every slice gets those pops of tartness and crunch

Into the pan:

Pour the batter into your prepared loaf pan and smooth the top gently with the back of a spatula—an even surface bakes more uniformly

The magic happens:

Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean with just a few moist crumbs clinging to it. You'll know it's done when the edges pull slightly from the sides of the pan and the top is golden brown

Cool with patience:

Let the bread rest in the pan for 10 minutes—this allows the structure to set. Then transfer it to a wire rack to cool completely before slicing, which prevents a compressed, crumbly interior

Pin This

I once brought this bread to a potluck where someone's grandmother recognized it immediately from her own childhood. She hugged me and said it tasted like memory. That's when I realized this bread transcends the ordinary—it becomes a small bridge between people, between generations, between the comfort we all seek in simple, honest food.

The Secret to Staying Fresh

This bread is a gift that keeps giving. Wrapped tightly in plastic wrap or stored in an airtight container, it stays moist and delicious at room temperature for up to three days. The oils in the pecans and the moisture from the buttermilk actually improve the texture as it sits, making day-two slices even better for toasting. If you're planning ahead or want to gift several loaves, wrap them individually in plastic wrap, then foil, and freeze for up to two months—just thaw at room temperature for a few hours and you'll swear it just came out of the oven.

Variations to Make It Your Own

While this recipe is perfect as written, I love how adaptable it is to your pantry and preferences. Dried cranberries work beautifully if you can't find fresh ones—just use three-quarters of a cup, soak them in hot water for five minutes, drain well, and pat dry before folding in. Walnuts or almonds can replace the pecans with delicious results. And if you want to dress it up for the holidays, a simple streusel made from butter, brown sugar, flour, and chopped pecans sprinkled on top before baking adds a sweet, crunchy crust that looks impressive and tastes even better.

When to Bake This Bread

This is my go-to recipe for those moments when I want to give something meaningful without spending hours in the kitchen. It's perfect for holiday gifting, weekend breakfast, or that moment when you need to bring something to a gathering and want it to feel personal. I also love baking it on quiet Sunday mornings just for myself—there's something deeply comforting about the smell filling your home and knowing that slicing into a still-warm loaf is just minutes away.

• Slice while still slightly warm and serve with butter or cream cheese for the most luxurious texture
• If you want to add a glaze, whisk together powdered sugar, orange juice, and vanilla for a bright finishing touch
• Toast day-old slices for an entirely different experience—the pecans become even more pronounced and the cranberries add a slight tartness that's delightful

Pin This

This cranberry pecan bread has become my edible love letter to the people I care about and to the quiet mornings when I need comfort. Make it once, and it will become yours too.

Recipe FAQs

→ Can dried cranberries be used instead of fresh?

Yes, dried cranberries can substitute fresh ones. Soak them in hot water, drain, then fold into the batter for best texture.

→ What nuts can replace pecans?

Walnuts are a great alternative, offering a rich, slightly bitter crunch similar to pecans.

→ How should this bread be stored?

Keep wrapped tightly at room temperature for up to three days or freeze for longer storage.

→ Is it possible to add a glaze or topping?

Yes, a streusel or simple glaze can add a festive touch and enhance sweetness.

→ What makes this bread moist and tender?

The combination of oil or melted butter with buttermilk helps create a tender crumb and moist texture.