As the winter holidays approach, there’s nothing quite like the warmth of freshly baked goods to bring a cozy touch to your celebrations. Our Cranberry-Orange Pecan Bread is the perfect blend of festive flavors, combining the tartness of vibrant cranberries, the zesty brightness of oranges, and the crunchy richness of pecans. This delightful loaf not only makes for a wonderful gift but also adds a delicious centerpiece to your holiday gatherings. Join us in the kitchen and watch the video below to learn how to create this seasonal treat that will surely become a cherished tradition!
Cranberry-Orange Pecan Bread
Our Cranberry-Orange Pecan Bread is the perfect blend of festive flavors, combining the tartness of vibrant cranberries, the zesty brightness of oranges, and the crunchy richness of pecans.
Ingredients
- 1 rounded cup fresh or frozen cranberries about 4 1/2 ounces
- 2 cups unbleached all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup toasted pecans or walnuts coarsely chopped
- 1 large egg
- 2/3 cup low-fat buttermilk
- 6 tablespoons butter melted
- 2 tablespoons orange zest
- 1/3 cup orange juice
- 2 teaspoons Angostura Orange Bitters
- 1/2 teaspoon vanilla extract
Instructions
- Heat oven to 350° F. Lightly grease 9-by-5-inch loaf pan.
- If using frozen cranberries, spread berries out on cutting board and let rest for 10 minutes. Cut large cranberries in half.
- In large bowl, combine flour with sugar, baking powder, salt, baking soda, nuts and egg; blend thoroughly with whisk. Stir in cranberries.
- In small bowl, whisk together buttermilk, butter, orange zest, orange juice, bitters and vanilla extract. Add to dry ingredients and stir gently until fully moistened; do not over mix. Spoon batter into pan and smooth out top.
- Bake 50 minutes, or until toothpick inserted in center comes out clean. Let rest in pan 10 minutes then turn out onto wire rack to cool completely for at least 1 hour before slicing.
Video
Source: Angostura