Cranberry Orange Pecan Quick Bread
Bursting with vibrant flavors, this Cranberry Orange Pecan Quick Bread is a festive and flavorful treat perfect for any time of year. Made with fresh orange zest and juice, the bread boasts a citrusy tang that pairs beautifully with the tart pop of cranberries and the warm, nutty crunch of pecans. This easy, one-bowl recipe comes together in just 15 minutes of prep and bakes to golden perfection in under an hour. Moist, tender, and infused with a hint of vanilla, it's an ideal choice for holiday gatherings, brunch spreads, or a cozy afternoon snack. Serve it warm with a pat of butter or enjoy it on its own—either way, this quick bread is sure to become a crowd favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 tablespoon orange zest
- 0.75 cup freshly squeezed orange juice
- 0.25 cup unsalted butter, melted and slightly cooled
- 1 piece large egg
- 1 cup fresh or frozen cranberries, coarsely chopped
- 0.5 cup pecans, chopped
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Stir in the orange zest to distribute it evenly throughout the dry ingredients.
In a separate bowl, whisk together the freshly squeezed orange juice, melted butter, large egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula until just combined. Avoid overmixing.
Gently fold in the chopped cranberries and pecans until evenly distributed throughout the batter.
Transfer the batter to the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes.
Using the parchment paper overhang, carefully lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 2201 mg | 96% | |
| Total Carbohydrate | 373.2 g | 136% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 162.0 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 140 mg | 11% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 772 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
