All tags
5 star recipes
A
air fry
alcohol beverages
Beverages
BREADS
Breakfast
cakes
Candy
Casseroles
charcuterie boards
Chicken
chili
Chinese
Chowder
Christmas
coffee cakes
Conversion Chart
cookies
dale.
DESSERTS
DIPS
easter
fish
Freezer Meals
Friends
Halloween
herbs/spices
jan's canning
jan's ice cream
meat
Mexican
MISC
Muffins
new years
pasta
Pastry
Pies
polish
Potatoes
potpourri
pressure canner
QUICK BREADS
Rice
Salad Dressings
SALADS
sandwich spreads
Sandwiches
Seafood
Skillet
SNACKS
Soup
st. patrick
Stews
summer
t
Thanksgiving
Vegetables
Cranberry Pecan Bread
The perfect cranberry quick bread recipe!
Ingredients
⅓ cup orange juice1-2 teaspoons grated orange zest
⅔ cup buttermilk
6 tablespoons butter, melted
1 large egg
2 cups flour
1 cup plus 2 tablespoons sugar
¾ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1-1 ½ cups fresh or frozen cranberries, coarsely chopped (I just cut each into about 3 pieces)
½ cup toasted pecans
Instructions
Preheat oven to 375º. Spray a 9 x 5-inch loaf pan with non-stick cooking spray (I used Baker's Joy).In a small bowl, stir together orange juice, orange zest, buttermilk, butter, and egg. Set aside.
In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
Add liquids and stir with a rubber spatula until just moistened.
Mix in cranberries and nuts, being careful not to over-mix.
Pour batter into the prepared pan and use an offset spatula to smooth the top.
Bake for 20 minutes, then reduce heat to 350º.
Bake for about 45 minutes longer or till a toothpick inserted into the center comes out clean.
Cool loaf in pan for about 10 minutes, then turn out onto wire rack and let cool completely.
Notes
16 slices can be made from one loaf.
Recipe adapted from Cook's Illustrated.