Cranberry Pecan Quick Bread Recipes

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CRANBERRY PECAN BREAD



Cranberry Pecan Bread image

Sweet, moist quick bread full of dried cranberries and pecans. This cranberry pecan bread with white chocolate glaze would make a great hostess gift.

Provided by Lizzy T

Categories     Bread

Time 1h5m

Number Of Ingredients 13

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white sugar
1/2 cup salted butter (softened)
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup chopped pecans
3/4 cup dried cranberries
1 cup white chocolate chips
2 tablespoons heavy cream
2 tablespoons chopped pecans (for sprinkling on top of the bread)

Steps:

  • Preheat the oven to 350 degrees. Lightly grease a 9x5x3" bread pan.
  • In a mixing bowl, thoroughly stir together the flour, baking soda and salt. Set aside.
  • In a large mixing bowl, beat together the sugar, butter, eggs and vanilla until light and fluffy. Add the flour mixture alternately with the buttermilk. Beat just until blended after each addition.
  • Fold in the pecans and cranberries.
  • Pour the batter into the prepared pan.
  • Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the bread to cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool.
  • For the white chocolate glaze, place the white chocolate chips and heavy cream in a microwave safe bowl. Microwave the chips for 20 seconds. Stir. Microwave for another 20 seconds. As soon as the chips start melting, start microwaving for 10 or even 5 second intervals. Be careful not to let it get too hot or it will burn. Be patient and stir between each time interval. You will end up with very thick, melted white chocolate. Spoon or drizzle this on top of the bread. Sprinkle with the extra pecans, if desired.

Nutrition Facts : Calories 447 kcal, Carbohydrate 54 g, Protein 6 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 72 mg, Sodium 364 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

CRANBERRY-PECAN QUICK BREAD



Cranberry-Pecan Quick Bread image

With whole wheat flour, flaxseed, oats, cranberries and pecans, a slice of this quick bread is a satisfying start to your day.-Wendy Marotta, Wilson, New York

Provided by Taste of Home

Time 55m

Yield 2 loaves (12 slices each).

Number Of Ingredients 15

1-3/4 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup sugar
1/4 cup quick-cooking oats
1/4 cup ground almonds
2 tablespoons ground flaxseed
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1-1/4 cups orange juice
1/4 cup butter, melted
1/4 cup unsweetened applesauce
1 cup dried cranberries
1/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, combine first nine ingredients. In a small bowl, whisk eggs, orange juice, butter and applesauce. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Transfer to two greased 8x4-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 135 calories, Fat 4g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 137mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY PECAN SPICED BREAD



Cranberry Pecan Spiced Bread image

Start this spicy whole wheat yeast bread with lots of warm spices, dried cranberries and chopped pecans in your bread machine. When done, shape it and bake it! This recipe is fun to play with! Change the spices, nuts and dried fruit according to your preference. Tastes great as a sandwich bread, toasted, warm with butter or French toast!

Provided by Fervent Frugal Foodie

Categories     Bread     Yeast Bread Recipes

Time 2h55m

Yield 12

Number Of Ingredients 12

1 ½ cups water (80 degrees F (27 degrees C))
2 tablespoons olive oil
¼ cup packed brown sugar
2 teaspoons salt
3 tablespoons powdered milk
1 tablespoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
½ cup very finely chopped pecans
4 cups whole wheat bread flour
2 ½ teaspoons yeast
½ cup chopped dried cranberries

Steps:

  • Place water, olive oil, brown sugar, salt, powdered milk, cinnamon, allspice, nutmeg, pecans, flour, yeast, and cranberries in a bread machine in the order listed. Run "dough" cycle. Check dough halfway through kneading cycle to ensure it has a tacky consistency.
  • Grease a loaf pan. Transfer dough to a lightly floured work surface. Shape into a loaf; place in the loaf pan. Cover loosely with a towel or waxed paper and let rise in warm place until doubled, 30 to 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 30 minutes. Invert onto a wire rack to cool.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 43.2 g, Cholesterol 1.9 mg, Fat 7.1 g, Fiber 5.9 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 400.3 mg, Sugar 8.9 g

CRANBERRY ORANGE PECAN QUICK BREAD



Cranberry Orange Pecan Quick Bread image

I got this idea from Steve1's Every Which Way Quick Bread, but made my own alterations from the base. This is so delicious and moist, and has the most amazing flavor! You won't be disappointed, I promise. Make sure you use orange juice CONCENTRATE, and not just orange juice!

Provided by Gods_sugarcookie

Categories     Quick Breads

Time 40m

Yield 1 loaf, 15 serving(s)

Number Of Ingredients 9

2 eggs, beaten
1/2 cup vegetable oil
1 1/2 cups flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup cranberries, chopped
3 tablespoons orange juice concentrate
1/2 cup pecans, ground fine

Steps:

  • Preheat oven to 325°F.
  • Combine eggs and oil. Sift in dry ingredients, and blend with an electric mixer. Don't overmix.
  • Stir in the last three ingredients with a spoon. Pour into a greased and floured loaf tin.
  • Bake at 325°F for 30-40 minutes, until a toothpick inserted in comes out with only a few crumbs clinging to it.

Nutrition Facts : Calories 204.6, Fat 10.7, SaturatedFat 1.4, Cholesterol 28.2, Sodium 171.2, Carbohydrate 25.5, Fiber 1, Sugar 15.1, Protein 2.6

LEMON-CRANBERRY QUICK BREAD



Lemon-Cranberry Quick Bread image

Make and share this Lemon-Cranberry Quick Bread recipe from Food.com.

Provided by anitaschlom

Categories     Quick Breads

Time 1h10m

Yield 2 loafs

Number Of Ingredients 12

2 lemons, juice and zest of
1/2 cup unsalted butter, melted
2 eggs
1 teaspoon vanilla
1 1/2 teaspoons lemon extract
1 1/2 cups buttermilk (you can use reg. milk if you don't have buttermilk on hand.)
3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 (3 1/2 ounce) box instant lemon pudding mix
2 cups dried cranberries

Steps:

  • Mix together in a seperate bowl dry ingredients and set aside.
  • In mixer add all wet ingredients mix well.
  • Slowly add dry to wet and mix till just combined. Stir in cranberries.
  • Divided into two tin loaf pans or one large loaf pan or muffin tins.
  • Bake at 350F for 1 hour for loafs or 30-35 minutes for muffins. Will be done when a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 1883, Fat 54.9, SaturatedFat 32.1, Cholesterol 340.9, Sodium 2642.3, Carbohydrate 317.2, Fiber 9.6, Sugar 114.9, Protein 32.8

CRANBERRY-PECAN BREAD



Cranberry-Pecan Bread image

Categories     Bread     Cake     Mixer     Nut     Breakfast     Brunch     Bake     Thanksgiving     Vegetarian     Yogurt     Cranberry     Orange     Pecan     Fall     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 14

1 1/2 cups fresh cranberries
3/4 cup water
2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1/4 cup orange juice
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
2 large eggs
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
1 cup chopped toasted pecans

Steps:

  • Preheat oven to 350°F. Generously butter 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan. Combine cranberries and 3/4 cup water in small saucepan. Bring to boil. Reduce heat and simmer uncovered until berries burst, about 8 minutes. Drain excess liquid from cranberries. Cool.
  • Whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in medium bowl to blend. Mix 1/2 cup yogurt and 1/4 cup orange juice in small bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy. Beat in eggs, orange peel and vanilla extract. Mix in flour mixture alternately with yogurt mixture. Stir in cranberries and pecans. Transfer batter to prepared loaf pan.
  • Bake bread until tester inserted into center comes out clean and top is brown, about 55 minutes. Transfer pan to rack. Cool 15 minutes. Remove bread from pan and cool on rack. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)

CRANBERRY, RAISIN & PECAN KNOT



Cranberry, raisin & pecan knot image

Serve this spiced and fruity white bread toasted with lashings of butter and jam

Provided by Angela Nilsen

Categories     Afternoon tea, Treat

Time 3h

Yield Makes 1

Number Of Ingredients 7

500g strong white bread flour
7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)
1½ tsp salt
1 ½ tbsp caster sugar
1 tbsp soft butter
100g mix of dried cranberry , raisins and chopped pecans
pinch of ground cinnamon

Steps:

  • Mix the flour, yeast and salt and 1½ tsp of the caster sugar in a large mixing bowl. Put in the butter and rub it into the flour. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl, until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
  • Put the dough onto a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
  • Knock back the dough by gently kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball, then cover and leave for 10 mins.
  • Shape by flattening the dough into a rectangle, about 28 x 18cm, scatter on the cranberries, raisins and chopped pecans, then roll up tightly from one of the short ends. Roll into a 52cm-long sausage. Tie into a simple knot and lay on a baking parchment-lined baking sheet. Cover and leave for 40-45 mins, or until doubled in size.
  • Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 20 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.
  • Finish by making a spiced sugar glaze with the remaining caster sugar, cinnamon and 1 tsp hot water. Brush over bread while it is still warm.

Nutrition Facts : Calories 116 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.39 milligram of sodium

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Top Asked Questions

What kind of bread has cranberries and pecans in it?
Cranberry Bread with Pecans is perfect for the holidays. So tasty flavored with orange zest plus crunchy pecans and tart fresh cranberries. This Cranberry Orange Bread will dazzle all your senses!
What to do with dried cranberries and pecans?
Sweet, moist quick bread full of dried cranberries and pecans. This cranberry pecan bread with white chocolate glaze would make a great hostess gift. Preheat the oven to 350 degrees. Lightly grease a 9x5x3" bread pan.
How long to bake pecans and cranberries?
Fold in the pecans and cranberries. Pour the batter into the prepared pan. Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool.
What are the ingredients in a cranberry bread?
egg, white vinegar, nuts, baking soda, orange rind, shortening and 4 more Cranberry BreadHillbilly Housewife golden raisins, cranberries, orange zest, orange juice, egg, baking powder and 5 more

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