Cranberry Orange Pecan Bread

This cranberry orange pecan bread, with its balance of tart and sweet, is so tempting it doesn’t even need a schmear of butter as added enticement. We’re thinking of it for breakfast on Thanksgiving morning—or any morning, for that matter.

A loaf of cranberry orange pecan bread in the background with a halved slice from it in front

This cranberry orange pecan bread has a subtle sweetness and slight tartness that makes it a welcome respite from whatever you’re doing any time of day, any time of year. It also makes a terrific gift, which is why the recipe makes not one but two loaves—one to gift, one to keep.–Renee Schettler

*How to bake with cranberries

We’re quite smitten with the jarring tartness that happens when you bite into a burst of cranberry in this cranberry orange bread. But don’t be tempted to leave the cranberries whole in this recipe or any quick bread or coffee cake recipe. Why? Whole cranberries tend to float to the surface rather than staying pleasingly dispersed throughout the baked good. Simply pulse the cranberries in your food processor until coarsely chopped but not mushy and then toss them in your quick bread batter. [Editor’s Note: We advise against attempting to chop fresh cranberries with a knife on a cutting board given just how maddeningly roly-poly they can be. It’s not only frustrating but dangerous.]

Cranberry Orange Pecan Bread

  • Quick Glance
  • (15)
  • 15 M
  • 1 H, 30 M
  • Serves 24 | Makes 2 loaves
4.9/5 - 15 reviews
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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. Originally published November 10, 2009.

Print RecipeBuy the The Grand Central Baking Book cookbook

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    How To Make Cranberry Orange Pecan Muffins or Mini Loaves

    • If you prefer to make muffins or mini loaves of cranberry orange pecan bread to gift, simply divvy the batter among 12- to 18-cup muffin tins or 6 mini-loaf pans and start checking for doneness after 15 minutes for muffins, 25 minutes for mini loaves. If you have a convection oven, you can turn that on during the final few minutes to lend the muffins or mini loaves a golden color.

    Recipe Testers' Tips

    Polish your best silver tray. This cranberry orange pecan bread deserves royal treatment. It’s the right kind of quick bread to serve along with your holiday spread. Morning, noon, or night, this bread is for any hour of the day when you just want to spoil yourself or your guests. Citrus scents and tart cranberries make this loaf a joy to eat.

    You can make it in short order, and it’ll keep moist for days, or you can freeze it for later. Just be sure to pick up extra bags of fresh cranberries in the fall and freeze them. One loaf won’t be enough because your silver tray won’t stay full for long.

    It’s beginning to look, taste, and smell a lot like Christmas. That’s how we feel every holiday season when I’m making this flavorful, extremely moist bread. I have been making this recipe for years.

    It makes 2 loaves of bread, which ordinarily I would be hesitant about. Two loaves of bread for two people. Here it’s not at all a problem. Actually, it’s a necessity. One loaf we eat fairly quickly after I make it. I slice the other loaf of bread, wrap each slice separately, freeze each one, and then vacuum-seal the slices once they are frozen in one of those heavy bags made for such a purpose. All through the year, when we want to feel festive, or just have a special treat, we defrost a slice or two, and it’s Christmas morning all over again.

    And, if the slices don’t make it till the next Christmas, I just make more bread. That’s enough of a reason to freeze a bag or two of fresh cranberries when they are available. Just don’t defrost them before using.

    I use 1/4 cup of tangerine juice for this recipe because that's what we tend to have in the refrigerator.

    I slice the cranberries by hand. I hold each cranberry between my thumb and index finger with my left hand, and then cut each cranberry in half diagonally with a sharp knife with my right hand. This works very well, goes very quickly, and my pieces have some substance.

    It's so nice when everything in a recipe works as expected and what you see is what you get...and what you get here is a remarkably moist quick bread (thanks to eggs, buttermilk, and olive oil), scented with orange and flecked with chunks of cranberry and pecans. I recommend making this recipe the day before, because the flavor is at its peak when it's had some time to rest after baking.

    For me, the batter made one 9-by-5-inch loaf and seven 4.5-by-2.5-inch mini-loaves, which I distributed throughout the neighborhood. The mini-loaves are adorable and great for gifting, but I imagine they'd make fantastic muffins as well. I'd offer to report back how the texture was after several days, but I already know it won't last that long.

    I recommend rubbing the zest into the sugar and letting it sit while you do the rest of your prep work. The sugar really helps draw the oils out of the zest, giving the sugar a light orange tint and really releasing the orange fragrance. This ensures the orange is evenly spread throughout your bread.

    The mini loaves took 30 minutes (i turned the convection on the last 5 minutes to help color the top, which was a little pale at 25 minutes).


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. I present to you the penultimate thing I baked in 2020: a batch of mistakes that somehow fits the end of the year. I started with this. I knew going in that I didn’t have any more pecans open, but I did have just the right amount of walnuts left in a bag. That swap should be pretty inconsequential. I also knew that I didn’t have an orange to zest and juice. I did, however, have a couple of satsumas earmarked for lunch. They’re too seasonal and precious to juice for baking, but zesting them before peeling and eating isn’t a problem. Furthermore, last I’d seen, there was still a bit more than a quarter cup of OJ hanging out in the open container in the fridge. So I zested the satsumas before lunch, and put the zest aside until I was ready to bake.

      Fast forward to after lunch. I started as I always do, with mise en place. And when I looked in the fridge, I couldn’t find the open container of OJ. I knew we still had a new container, as I’d seen it when I’d retrieved the bag of cranberries from downstairs, but I didn’t want to open it just for a lousy quarter cup (and start the timer ticking on needing to use it all up sooner rather than later). So, next thought: add a bit of orange extract to the batter, to go along with the satsuma zest and amp up the orange flavor. I was pretty sure I had a bottle, and sure enough I found it in among the other extract bottles. And then I looked at it more closely: it was empty. It’s been a while since I used it, and it had apparently completely evaporated in the meantime (unless someone used it all up, put the cap back on, and put the bottle back on the shelf, and that would be a federal offense in my house!). Strike two! (I noted the branding on the empty bottle: King Soopers house brand. King Soopers is the name Kroger stores use in Colorado. I haven’t lived in Colorado since 1998, so this bottle predates then. Extracts apparently don’t go bad, they just evaporate away.) I considered juicing a lemon and using that, but lemon juice is so much more dominant than satsuma zest that I was afraid I’d overwhelm the zest, and I like orange and orange-adjacent flavors with cranberry much more than I like lemon with cranberry. I also considered orange flower water, but decided that it wouldn’t be acidic enough, and I didn’t want to screw up the baking soda leavening pH balance. In the end, I wound up just adding an extra quarter cup of buttermilk to the batter, which emptied out that container as well. I also added a quarter teaspoon of Fior di Sicilia, to at least get something else citrusy into the batter.

      These days when I bake, I prefer to make things in individual servings whenever possible, as they’re easier to share out with local friends. Thus, I took a hint from the recipe and instead of baking two large loaves, I opted to do muffins instead. (I would have done mini loaves, but I only have 4 pans, not the 6 the recipe says I’d need.) I started by lining a 12-well muffin pan with paper cups, given that the guideline in the recipe suggests getting 12 to 18 muffins from a batch. And finally, I started in on the prep.
      First up: toasting the nuts. Congratulate me, as I managed this without burning them. This may have been one of the few things that went right in 2020: twice over the course of the year, I managed to properly toast nuts. I even got them out of the pan and onto a plate to cool without overtoasting them.

      Then the prep. It seemed really easy, until I realized that it was just about time to add the cranberries, and I hadn’t done anything with them yet. So I ripped open the bag, dumped the contents into a sieve, corralled a few rogue berries that bounced out to the countertop, and rinsed them under cold water before giving them a good shake (and bouncing a few berries out again). The recipe is (correctly) quite firm about making sure that the berries don’t go in whole, because they’re hollow and will float up to the top and stay there as they bake. The recipe also (incorrectly, IMHO) suggests using the food processor to take care of chopping the berries, as they didn’t want to be held liable for injuries caused by knives and rolling berries on a cutting board. (David Leite, you have never had to wash my food processor, a task far more dangerous than cutting berries. I instead cut the berries in half, securing each one between my thumb and forefinger with my hand bridged over the top, letting my paring knife slide in between as it sliced cleanly through and down to the cutting board, one berry at a time). FWIW, I measured 1 3/4 cups of cranberries as weighing 189 g. And then, I chopped the toasted and cooled nuts—but I didn’t want to get another knife dirty so I also did these one by one with the paring knife. This was significantly more tedious than halving cranberries, but the time was probably a wash versus having to wash a second knife.

      Finally, the batter was ready. I went so far as to weigh the completed batter in the mixer bowl, subtract out the weight of the mixer bowl, and divide what was left by 12, so I knew how much batter I needed per muffin. It worked out to about 150 g. Thus, I zeroed out the scale, got my biggest disher, set up the lined muffin pan next to the batter bowl and scale, and took my first scoop out. My biggest disher held about 100ish g of this particular batter. I dished it into the first cup. It filled the cup to just about overflowing, even without adding the next 50 g. Clearly, I was going to be more on the 18-muffin train with this batch, especially since I noted that if 150 g per muffin would make 12 muffins, 100 g per muffin should make 18 muffins. Thus, I paused to get out and line my 6-cup muffin pan, ready to fill it also.

      The trouble with muffin batter that has inclusions such as nuts and fruit is that muffins are rarely uniform from one to another; I found that about 90 g of batter, maybe a tad more, was enough to fill the cups as full as I was comfortable. After I filled all 18 wells in the two muffin pans, I still had batter left. I have a few muffin cups that stand on their own, no pan required. I put two of them on one of the trays from a previous toaster oven, filled the first one 3/4 of the way, and then decided what the heck, the rest of the batter can fit in this one also. (Spoiler alert: it did. No disasters. And I saved one of my stand-alone cups for another occasion.)
      They all went into the oven, which I’d preheated to 350 °F as directed. This seemed low for muffins. As it turned out, it probably /was/ a tad low for muffins, although it would have likely been fine for loaves with the more extended baking time. (A quick skim of online muffin recipes shows that 425 or 375 is far more common for muffins than 350; my oven temp is accurate.) They took significantly longer than the recipe predicted for muffins, and didn’t get as much lift or browning as I would typically expect for muffins, even with the added oomph of the convection fan for the time after the first 15 minutes. Eventually a selection of the muffins tested done but pale, so I pulled them out of the oven, and after a couple of minutes, transferred them from their tins to a cooling rack.

      As soon as was reasonable, I ate the one that had been baked in the standalone cup. The first thing I noticed was that mercifully, it released from the paper. The second thing I noticed was that the flavor was OK, passable, possibly even leaning towards good, with a really nice balance between the crunchy nuts, the bitter/sour berries, and the sweet muffin batter. And the third thing I noticed was that I really missed having a nice brown muffin top with a crispy edge. Thus, I can’t really call these muffins, but rather they’re mistakes that happen to look rather like muffins, and that’s what I’ve been telling the people I’ve shared with.

      I’d make them again, as muffins—but I’d cut the recipe down to 2/3 (easy to do, given that the only quantized ingredient is the 3 eggs) and I’d boost the oven temp. And I’d maybe also make sure that I had OJ available!

      1. Wow, Melissa, your experience certainly does seem to sum up 2020, in the form of a muffin. For what it’s worth, they look pretty tasty and we’re glad you forged ahead despite the many obstacles. We’ll look forward to hearing how they turn out next time around! Happy New Year.

    2. This was absolutely delicious. I put the whole recipe into one bundt pan. It was possibly the best “quick bread” type bread I’ve ever made! I’m going to try the recipe with different flavors and add-ins too, because it was so deliciously moist and fluffy.

      1. We haven’t tried it that way, Lee, but I don’t see any reason why it wouldn’t work. I’d add them when you add the cranberries and pecans.

    3. Made this today. Fantastic flavor, especially toasted. Didn’t have pecans at home so used hazelnuts; worked well. Hard to stop eating: one slice for toaster, one slice for me now! Was concerned at first because batter was quite thin, but results were perfect. Munching away, I had the thought that a bit of chopped candied ginger would be a nice addition.

      1. Thanks, DavidM. So glad that you love this as much as we do. I’m intrigued by the idea of adding a little candied ginger. If you try it next time around, do let us know what you think.

    4. I want to make a single loaf- I have NO use for the second loaf. Dividing in half seems easy enough, but what do I do with THREE eggs, just use two for one cake, or find another recipe?

      1. We hear you, Steve, though these loaves do freeze exceptionally well and also make a lovely gift, if you’re so inclined. If you’d still prefer to halve the recipe, break one egg into a small bowl and beat lightly to blend. Scoop out two tablespoons of the egg mixture and discard (or save to add to a batch of scrambled eggs), and then add the second egg to your remaining egg in the bowl and beat to blend. That will give you 1 1/2 eggs.

    5. I would like to make this because I would like to give the mini version as gifts. The ingredients together are a hit with me. How long do the loaves keep please–both large and mini.

      Thank you and blessings this Christmas.


      1. Venessa, you need the acid in the buttermilk for this to work. But, good news!! You can a passible version at home:

        1 1/4 cup whole milk or heavy cream
        1 tablespoon plus 1 teaspoon freshly squeezed lemon juice

        Mix the ingredients together and let sit for 10 minutes. Measure out the buttermilk and proceed with the recipe.

    6. I used to make this bread using the metric measurement for the flour noted in the recipe (3 1/2 cups = 495 g) and the bread always turned out well. But at some point I tried a different metric conversion for flour (3 1/2 cups = 420 g) and find it makes a more tender bread, more like a cake. It’s still a favorite in any season all these years.

      As I prefer to see bigger chunks of the berries rather than bits of chopped cranberries, I do cut each cranberry in half (using a serrated knife on fresh berries and a regular knife on frozen, and yes, some frozen berries float to the top). It takes a bit longer to prep but I love the result.

      1. Love your spirit of curiosity and experimentation, Chiyo. Sometimes we need to adapt recipes to exactly how we like them! Love that this recipe continues to please you after all these years!

    7. When people who say, “Oh, I don’t eat sweets” (who ARE these people, anyways?!?) sit down and eat three slices of this bread, I guess you’ve won them over. Add a little Irish butter swipe and you’re hooked, too. The cranberries, the orange-y aroma, the crunch of the nuts- all so good. The recipe was well-written and easy to follow. The two loaves rose evenly and are beautifully browned. This bread made the whole family happy, despite watching the news while we tried it.

      Two loaves of cranberry orange pecan bread cooling on a wire rack

      1. Maureen, indeed! Who are these people? Well, I could understand their dilemma because those are two handsome-looking breads! Delighted you enjoyed the recipe,. I wish you and your dessert-conflicted friends a Happy Thanksgiving.

    8. I have not made this since 2014 when I commented on the cranberry distribution issue…pulsing the berries brilliantly solves the floating issue!! I made it again this year and have no idea why I took a break since 2014!! This is my absolute favorite bread and is miles above any other cranberry/orange item I’ve ever made. Its sooo simple yet yields spectacular results, worthy of bing gifted for the holidays (I had it over and say goodbye with tears in my eyes ;). I never comment on recipes (my last comment was on this recipe 2014) but THIS ONE is worth it! MAKE IT TODAY YOU WILL NOT BE SORRY!!!!!

    9. I made this recipe this afternoon for the first time and am so pleased with the loaves. I pulsed the cranberries in my food processor and had everything prepped and scaled ahead of time. The only thing I did that was slightly different was when mixing I didn’t use a stand mixer or a hand held. I did it all by hand. I added all the wet ingredients, mixed thoroughly, then added the dry ingredients in thirds until almost all incorporated before then adding the coarsely chopped cranberries and toasted pecans. I couldn’t be happier with the results.

      Cranberry Orange Pecan Cake

        1. Yes, throughout the entirety of the bread. It was so moist and delicious and an amazing addition to the overloaded plates of the many Thanksgiving side dishes and turkey. It’s not too sweet and the tang of the cranberries perfectly compliments the warm orange citrus notes. I also had a small piece toasted this morning and decadently schmeared some butter on it and was a total win.

          Cranberry Orange Pecan Bread

    10. I made this recipe last night with the following modifications:

      1. Reduces the sugar to 2 cups
      2. Instead of orange zest, I used 3 tsp of grand marnier and 1.5 tsp of orange extract.
      3. Baked in 2 disposable silver bread pans
      4. Made the buttermilk using 4 tsp of lemon juice and 1 1/3 cups 2% milk, but only used what the recipe called for.

      It took about 85 minutes to brown both pans and I rotated the pans every 20 min. The edges came out crispy and the inside is very moist. I am wondering if it was supposed to take this long or if I messed something up. It tastes amazing.

      Cranberry Orange Pecan Bread

      1. Mirit, your changes sound great. I’m delighted you enjoyed the recipe. As far as the baking time, the recipe states it could take as long as 75 minutes. Do you know if your oven is properly calibrated?

        1. My oven is only 18 months old and I haven’t had any issues with any other baking times so I have to assume that it is. I just wanted to make sure that it wasn’t anything I did that caused the long bake time, especially given my changes. I have only been cooking and baking for about a year, and I am very focused on the technical aspect, so I wanted to double check. Thank you so much for your feedback.

          1. Ah, got it, Mirit. Looking over your changes, nothing pops out at me as why they might have taken a bit longer to bake–with the exception of the temperature of your ingredients. If the milk and eggs were refrigerator cold, that could add a bit of time. Also, your pans look considerably larger than 9 x 5 inch loaves. That could have affected it a bit, but much. All in all, I wouldn’t worry about it. You done good!

    11. I made this recipe tonight and it was amazing! I was so happy the recipe had weight measurements :) My small tweaks:

      1. I used organic lemons for the zest/juice
      2. I substituted 2 handfuls on toasted sliced almonds for the pecans
      3. I reduced the sugar amount by a couple tablespoons
      4. I cut each cranberry in half with a knife rather than using the food processor.
      5. Using dark colored pans, I baked the breads at 350 F for about 55 min.

      The house smelled great! The bread was moist and tender. There was a nice balance between the tartness of the cranberries and lemon, and the sweetness of the bread overall. Definitely making this again! Thanks for sharing the recipe, David :)

      Cranberry-Orange Pecan Bread

      Cranberry-Orange Pecan Bread

      1. Hanaa, they’re gorgeous! I can smell them all the way in Roxbury. Also, thanks for your tweaks; I think they might come in handy for other bakers. Happy Thanksgiving!

    12. Dear Anonymous Stu,

      Thank you for sharing! I was going to ask if you would, and you beat me to it! It would truly be a shame for such a wonderful recipe to disappear. Now it will live on and be enjoyed for years to come!

    13. Was wondering if anyone has tried this with whole wheat flour or another type of flour? Also, has anyone substituted honey for the sugar?


      1. Stephenie, we haven’t heard back from anyone who’s made those substitutions although I like the way you’re thinking. Baking is a rather tricky science and so I can’t guarantee that the recipe will work with those adjustments, especially the honey seeing as that skews the liquid to dry ingredients ratio and will also skew the sweetness as honey tends to be sweeter, ounce for ounce, than sugar. If you do give it a twirl with your proposed adjustments, kindly let us know!

    14. ooo this looks simply spectacular! do you think it would be possible to do half whole wheat flour, half all purpose?

      thank you so much!

      1. Jackie, so glad to hear you’re as tempted by this recipe as we are! Using dried cranberries is going to alter the balance of tart and sweet in the recipe since most dried cranberries are sweetened. Also, the density of dried fruit is different than fresh and so I worry your cranberries won’t remain evenly dispersed throughout the loaf but rather will sink to the bottom. I really think you’re better off using fresh or frozen cranberries. You won’t be disappointed!

    15. Made as directed and added 1/4 tsp orange extract and sprinkled turbinado sugar on top. Four mini loaves and one full loaf. Exactly like the cranberry muffins at The Chanler in Newport, RI. Moist, not too sweet. Oh, and I tossed the chopped cranberries with 1/4 cup sugar but did not increase the total amount of sugar in the recipe. Wonderful recipe for fresh cranberries.

    16. I decided to make the double loaf in a 13-x-4 pan, and it took exactly 85 minutes to bake. I also found that while I used frozen cranberries they somewhat floated to the top. I would still pulse them in the food processor anyway.

      Cranberry-Orange Pecan Bread Recipe

      1. Don, that’s gorgeous! And thanks so much for the note on your frozen cranberries floating to the top. I just tweaked the instructions to chop the cranberries, whether fresh or frozen, to avoid them floating to the top.

    17. Cranberry Cake and Rum Sauce
      4 cups flour
      2 cups sugar
      5 teaspoons baking powder
      6 tablespoons shortening melted
      1 1/3 cups whole milk
      4 cups cranberries raw or frozen bag
      2 large eggs

      1/2 cup melted butter
      1 cup brown sugar light or dark
      2 tablespoons flour
      dash salt
      1 cup hot water
      3 tablespoons Meyer’s or Appleton Estate rum

      Instructions: The Cake: Sift the dry ingredients add the shortening, egg, milk, beat 2 minutes. Stir in the cranberries. Pour into greased 9″ X 13″ pan. Bake in 350 degree oven 45 minutes.

      Sauce: Cook in a sauce pan all the ingredients and add more rum if too thick.

      To Serve: Cut cake into 9 sections, serve, pour sauce over individual pieces.

    18. This sounds yummy. I am wondering if I could use regular unsalted butter instead of oil. Looking forward to your feedback :-)

      1. Sue, lovely to hear you’re as enticed by this recipe as we are! As for swapping butter for the oil, I hesitate to encourage that simply because baking is such a precise science. We tested the recipe with oil and it worked marvelously. But I’m quite concerned that if you use butter the ratio of wet to dry will be thrown off and the texture, if not the taste, will be compromised. I’d stick with oil.

    19. This is a killer recipe but my cranberries all floated to the top of the bread during baking. Any suggestion on how to keep them from doing this so they are more spread out in the loaf? The best way to eat this is to toast a slice and put a hint of butter. WOW!!!

      1. Hi Sanja, the easiest way to keep berries dispersed in a cake or bread is to coat them in a bit of flour before incorporating them. Sorry that you had an issue with floating cranberries but so happy that you enjoyed the bread!

      2. Sanja, one more thought on the floating cranberries. We were all curious to hear of your situation because we’d never had this happen to us when we baked the bread. One of our recipes testers who was particularly intrigued by your comment did a little investigative reporting. Here’s what she had to say… “At Thanksgiving time when I used fresh cranberries for the very first time, I noticed they all floated to the top until boiled and ‘popped.’ You piqued my curiosity with this reader question, so I actually called Ocean Spray and they said there is an air pocket in each cranberry. Once the cranberry is ‘popped,” the air disappears. A good way around the floaters, which may or may not happen all the time—I guess it may be based on the crop—is to actually cut the cranberries in half. If the reader wants to use whole cranberries they may want to try popping each one to let the air escape by either piercing with a fork or knife or boiling them until they pop. Hope this helps.” We’re actually retesting the bread with chopped cranberries to see how this technique works, will let you know how it goes soon as it comes out of the oven!

        1. Thanks Beth and Renee! The airpocket in the berries makes sense, especially since the cranberries I had were very large—BIG airpockets! I just made another batch last night as mini loaves for holiday gifts and coarsely chopped half the cranberries and also added about 1/4 cup dried cranberries. The loaves look delicious and don’t have too many cranberries on top so I think that worked. I got 6 mini loaves from the recipe! I wish I could cut into one to see, but need to give them all away. :( Will be making more this weekend with this method and will certainly save a loaf for just me…so delicious!! Am happy to share a pic of my miniloaves :)

          Cranberry Orange Pecan Bread Recipe

          1. Hurrah! That’s splendid to hear, Sanja, thank you for sharing that with us! And the mini loaves are a brilliant holiday gift. I’m going to add a note to the recipe suggesting that and giving you all due credit. Love it. And I really appreciate you letting us know it seemed to work well. Wishing you all the magic of the season! Oh, and I would love to see your photo! Can you email it to me at

        2. Renee; try making a Meyer’s Rum caramel sauce and pour that over a slice of this cake. It is a knockout.

            1. Renee; When I married my wife, 50 years ago, she brought with her a recipe for Cranberry Cake with Rum Sauce, which I was instructed NEVER to share with anyone outside the family. It was an exclusive heirloom recipe. The cake in this leitesculinaria segment is not the same, but close enough to warrant the sauce. Our cake is a more classic soft light cake with berries. We serve it in large squares, opened thru the middle of the piece and the sauce poured over each half. It is served with the thanksgiving meal on the dinner plate. I could tell a little white lie and say that you are like family to me since we have been in touch for such a very long time, and, we have…….I am dying to give the recipe out because it is so good, and, only three people know it today. Only one of those has a descendent who likes to cook or bake. So, in the next generation there will only be one person with the recipe. Then, probably, no one. I want to spread it around. It’s just a simple cake recipe with cranberries in the batter and a caramel rum sauce. I am having “schpilkus” here. Ask someone who is Jewish in your office to translate.

      1. NO NO NO, you cannot replace buttermilk with eggnog. You need the acid in the buttermilk to interact with the baking soda to form bubbles and make the cake, cakey. The acid and the soda are the leavening agents.
        I make a caramel rum sauce to pour over each slice of this and it contrasts well with the tartness of the berries.

        1. Hi Marilyn, I’m not sure that you are going to get the correct rise in the cake by using a coffee creamer.

    20. As my neighbor Travis so aptly put it, “this bread is delish, even after the fourth slice!” Very yummy indeed. Totally agree with Susan, above, to start checking at the 45 minute mark. Even with the edges a little darker, the flavor blend will leave you wanting for more! This recipe is a KEEPER!

      1. Linda we are so glad that you and Travis enjoyed the bread, even after the fourth slice! Thanks for the tip on watching the timing.

    21. Opted to try this recipe instead of my old tattered Boston Globe recipe, which I love. It was done BEFORE 60 minutes…in fact it was a little burned at the edges. I have an oven thermometer, too. I haven’t tasted it yet and hope not to be disappointed. Just fair warning…start checking for doneness at 45 minutes. Bon Appétit.

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