Cranberry Pecan Bread (Printable)

Lightly sweet bread with tart cranberries and crunchy pecans, ideal for breakfast or gifting.

# What's Needed:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 ½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - ½ teaspoon ground cinnamon (optional)

→ Wet Ingredients

07 - 2 large eggs
08 - ½ cup vegetable oil or melted unsalted butter
09 - ½ cup buttermilk or whole milk
10 - 1 teaspoon vanilla extract
11 - Zest of 1 orange (optional)

→ Add-ins

12 - 1 cup fresh or frozen cranberries, coarsely chopped if large
13 - ¾ cup pecan halves or pieces, roughly chopped

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
03 - In a separate bowl, whisk eggs, oil (or butter), buttermilk, vanilla extract, and orange zest until integrated.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined, avoiding overmixing.
05 - Fold cranberries and pecans into the batter evenly.
06 - Transfer batter into the prepared loaf pan and smooth the surface with a spatula.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

# Tips for Success:

01 -
  • It's impossibly moist without being heavy—the oil and buttermilk create a tender crumb that stays fresh for days
  • The tart cranberries and crunchy pecans provide the perfect balance of flavors and textures in every bite
  • Takes just 15 minutes to prepare, making it ideal for busy mornings or last-minute holiday gifting
02 -
  • Don't skip the 10-minute cooling time in the pan—it's the difference between a loaf that slices cleanly and one that crumbles apart
  • Room temperature ingredients mix more smoothly and create a more tender crumb; let eggs and buttermilk sit on the counter for 20 minutes before baking
  • If using frozen cranberries, don't thaw them first—toss them in a pinch of flour before folding in so they don't bleed color into the batter and sink to the bottom
03 -
  • Use a kitchen scale for flour and sugar if you have one—it removes guesswork and gives you consistent, tender results every single time
  • The orange zest is optional but genuinely transformative; if you use it, make sure to zest the orange before cutting it, and use a microplane zester for the finest, most flavorful result

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