Cranberry, Orange and Pecan Bread

Nov 10th

The cranberry would be like the really mean cranky great aunt in the berry family. Super sour, pretty much inedible when eaten alone. Add a bottom-load of sugar, though, and good things happen. Cue the cranberry sauce. Cranberries pair famously with oranges, cue this delicious bread. As easy to make as banana bread, but MUCH more festive.

You can buy fresh cranberries pretty much everywhere this time of year. You can always find these frozen. There is no discernable difference in this recipe whether you use fresh or frozen.

This bread would be a simple and pretty addition to your thanksgiving table, or maybe for breakfast the day of?

Cranberry, Orange, and Pecan Bread

America’s Test Kitchen

Makes 1 9 in. loaf

2 c. all purpose flour

1/2 c. pecans, chopped coarse

1 tbsp. orange zest

1/3 c. juice from 1 large orange

2/3 c. buttermilk

6 tbsp. butter, melted and cooled

1 egg, lightly beaten

1 c. sugar

1 tsp. salt

1 tsp. baking powder

1/4 tsp. baking soda

1 1/2 c. cranberries, chopped coarse

1. Preheat oven to 375 degrees and grease/flour the loaf pan. I used three smaller loaf pans; you can use smaller pans as long as you fill each pan only 2/3 of the way full.  You could even make muffins – you would make 12.


2. Spread pecans on a baking sheet and toast in preheating oven, about 5 minutes.

3. Whisk flour, sugar, salt, baking powder and baking soda in a large bowl.

4. Stir together orange zest, juice, buttermilk, butter, and egg in a medium bowl. Remember to avoid zesting the white. It’s called pith and it’s bitter. Only get the color off the orange.

5. Stir liquid ingredients into dry ingredients (gently! Don’t over-mix!).

6. Gently stir in nuts and cranberries.

7. Scrape batter into prepared pan(s).

8. Bake 20 minutes, then reduce the heat to 350 degrees. Continue to bake until the loaf is golden brown and a toothpick inserted in the center comes out clean (about 45 minutes longer). My smaller loaves took a total of 45 minutes to cook, and muffins would take 18-20 minutes. For muffins, just bake the whole time at 375. 


9. Cool ten minutes in pan, then remove from pan. Continue to cool on a wire rack until cool (about an hour). To remove from pan, run a knife around the outside and then turn the pan over and knock all over the bottom with your knuckles, holding the top of the bread with your other hand so it doesn’t come out in pieces. This bread came out very easily for me.

Bread can be wrapped in plastic wrap and stored at room temp. up to 3 days. Can be wrapped in plastic then foil and frozen for up to 3 months.

Cranberry, Orange, and Pecan Bread

America’s Test Kitchen

Makes 1 9 in. loaf

2 c. all purpose flour

1/2 c. pecans, chopped coarse

1 tbsp. orange zest

1/3 c. juice from 1 large orange

2/3 c. buttermilk

6 tbsp. butter, melted and cooled

1 egg, lightly beaten

1 c. sugar

1 tsp. salt

1 tsp. baking powder

1/4 tsp. baking soda

1 1/2 c. cranberries, chopped coarse

1. Preheat oven to 375 degrees and grease/flour the loaf pan. I used three smaller loaf pans; you can use smaller pans as long as you fill each pan only 2/3 of the way full.  You could even make muffins – you would make 12.

2. Spread pecans on a baking sheet and toast in preheating oven, about 5 minutes.

3. Stir together orange zest, juice, buttermilk, butter, and egg in a medium bowl.

4. Whisk flour, sugar, salt, baking powder and baking soda in a large bowl.

5. Stir liquid ingredients into dry ingredients (gently! Don’t over-mix!).

6. Gently stir in nuts and cranberries.

7. Scrape batter into prepared pan(s).

8. Bake 20 minutes, then reduce the heat to 350 degrees. Continue to bake until the loaf is golden brown and a toothpick inserted in the center comes out clean (about 45 minutes longer). My smaller loaves took a total of 45 minutes to cook, and muffins would take 18-20 minutes. For muffins, just bake the whole time at 375. 

9. Cool ten minutes in pan, then remove from pan. Continue to cool on a wire rack until cool (about an hour). To remove from pan, run a knife around the outside and then turn the pan over and knock all over the bottom with your knuckles, holding the top of the bread with your other hand so it doesn’t come out in pieces. This bread came out very easily for me.

Bread can be wrapped in plastic wrap and stored at room temp. up to 3 days. Can be wrapped in plastic then foil and frozen for up to 3 months.

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