Cranberry Orange Pecan Bread
User Reviews
5
Cranberry Orange Pecan Bread
Description
This bread blends the natural tartness of fresh or frozen cranberries with the vibrant citrus notes of finely grated orange zest and juice. Toasted pecans contribute a nutty crunch that contrasts with the moist, tender crumb created from a batter using buttermilk, vegetable oil, and eggs. The flour, salt, and baking soda form the structure, while vanilla enhances overall flavor.
The mixing process involves alternating additions of dry ingredients and wet buttermilk mixture, facilitating even incorporation without overmixing, which helps maintain a soft texture. The sugar and oil blend creates a sandy consistency before eggs are added for richness and moisture.
The finished breads bake in loaf pans yielding tender slices with bursts of cranberry and nutty notes. Alternatively, the batter can be portioned into muffin tins or mini loaves for smaller portions or gifting. Baking times vary with size, and convection ovens can assist in achieving golden tops.
Ingredients
- 3 1/2 cups all-purpose flour plus more for the pans
- 1 1/2 teaspoons salt
- 3/4 teaspoon baking soda
- 1 1/4 cups buttermilk (either low-fat or full-fat)
- orange preferably organic (about 1 1/2 tablespoons finely grated zest plus 1/4 cup juice, zest and juice from 1 large
- 1/2 teaspoon vanilla extract
- 2 1/4 cups granulated sugar
- 3/4 cup vegetable oil plus more for the pans, or olive oil, mild
- 3 large egg lightly beaten
- 1 3/4 cups cranberries fresh or frozen (do not thaw if using frozen cranberries)
- 1/2 cup pecans lightly toasted and coarsely chopped
Instructions
- Preheat the oven to 350°F (175°C). Lightly oil and flour two 9-by-5-inch loaf pans.
- In a large bowl, whisk together the flour, salt, and baking soda.
- In a smaller bowl, whisk together the buttermilk, orange zest and juice, and vanilla.
- Using a stand mixer fit with the paddle attachment, beat the sugar and oil on medium-high speed until thoroughly combined and somewhat sandy. Reduce the speed to low and slowly add the eggs. Increase the speed to medium and continue to mix for 2 minutes.
- Reduce the speed to low again and add 1/3 of the flour mixture, mixing just until incorporated. Increase the speed to medium and mix for 1 minute. Add half the buttermilk mixture and mix briefly to incorporate. Repeat with the remaining buttermilk mixture and the remaining dry ingredients, beginning and ending with the flour mixture, scraping the sides of the bowl as necessary and stirring only as long as is required to completely combine the ingredients.
- Coarsely chop the cranberries in your food processor. (See *How to bake with cranberries" above.) Gently stir the cranberries and pecans into the batter, being careful not to overmix. Divide the batter evenly between the prepared pans so that each is slightly more than half full.
- Bake the cranberry orange pecan bread, rotating the pans every 20 minutes or so, until the loaves are golden brown with cracked tops and a skewer inserted in the center comes out clean. You want to start checking the bread at 45 minutes, although it could take as long as 75 minutes.
- Let the breads cool in the pans for at least 10 minutes. Turn the loaves onto a wire rack to cool completely before you slice and demolish.
Notes
- This batter works well for muffins or mini loaves; bake 15 minutes for muffins and 25 minutes for mini loaves while checking doneness.
- If using a convection oven, turn it on near the end of baking to achieve a golden color on smaller portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24slices
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 234kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 202mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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