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Cranberry Orange Pecan Bread

Let the holiday baking commence!!!

You all may remember this recipe. I originally posted it way back in 2010, I believe, and since then it has remained one of the most popular and beloved recipes on this site. I wanted to remake it and repost it today for any of you newer readers. Plus, this bread deserved much better photography than what it was originally given seven years ago. 😉 

This is the bread I used to bake by the dozen all November at the golf club I worked at. We used to stuff the bread baskets full of this and it was, hands down, the most popular item! EVERYONE loves this bread. And what isn’t there to love? It’s full of juicy cranberries, pecans and orange zest…and the dough resembles more of a sugar cookie than anything else. I don’t rave this much about every recipe, but in this case it is true: YOU NEED THIS ON YOUR THANKSGIVING TABLE.

This freezes very well, making it a great item to actually bake in advance before Thanksgiving. It also keeps a few days. I like it best warm from the oven with some salted butter on top, but try it as French toast and you’ll absolutely swoon.

This is a quickbread, so there is no yeast involved. It’s just sweet enough and I think it would be so lovely to have as a Thanksgiving breakfast with some yogurt on the side. 

When I baked this for this blog post, I doubled the recipe and made two loaves. Always a good idea. I gave one to a friend and we enjoyed one for breakfast the next morning. I seriously look forward all year to November just so I can make this bread all the time. 😉

Cranberry Orange Pecan Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Course: bread
Servings: 1 loaf
  • 2 cups all purpose flour
  • 2 cups fresh cranberries
  • 1 whole orange zested
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 stick butter melted
  • 1 whole egg
  • 3/4 cup sugar
  • 3/4 cup chopped pecans
  1. Preheat oven to 350. Mix together the flour, baking powder, baking soda, salt, orange zest, pecans and cranberries in a large bowl.

  2. In a smaller bowl, whisk together the melted butter, granulated sugar and egg. Pour wet ingredients in with the dry ingredients and mix to combine. Note that the dough will be on the dry side and almost resemble sugar cookie dough.
  3. Press the dough into a greased loaf pan and bake for about an hour to an hour and fifteen minutes. The top of the loaf will be a rich golden brown. Let cool before slicing

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  • Courtney
    November 13, 2017 at 2:04 pm

    Hi Jenna! How many pecans does the recipe call for? I didn’t see them listed with the other ingredients. Thank you! 🙂 Can’t wait to make this!

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  • Katie
    November 16, 2017 at 12:19 pm

    Hi there! Do you have any recommendations for a sub for pecans? My husband is allergic to tree nuts.

    • Chelsea
      December 15, 2017 at 4:48 pm

      I make it with lightly toasted and roughly chopped pepitas for my mom who is also allergic. It would probably still be pretty delicious without anything but it’s nice to have something with a little crunch.

  • Heather
    December 1, 2017 at 9:22 am

    Would coconut oil work instead of butter? My two month old is allergic to dairy and as you know #breastfeeding. P.s. I have been making this since 2010!

  • Andrea
    December 10, 2017 at 1:16 pm

    I ended up squeezing the juice of the orange into the dough as well, since the dough seemed too dry. Is that what is intended by the recipe calling for “1 whole orange zested”?