Description
This cranberry pecan bread is tender, lightly sweet, and packed with tart cranberries and crunchy pecans. It is an easy loaf perfect for sharing.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla powder
- 1 cup whole milk
- 1/4 cup neutral oil
- 1 large egg room temperature
- 1 1/2 cups fresh or frozen cranberries halved
- 3/4 cup chopped pecans
Instructions
- Preheat the oven to 350°F and grease a standard 9 by 5 inch loaf pan.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and vanilla powder in a medium bowl.
- Whisk the milk, oil, and egg in a separate bowl until smooth.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Fold in the cranberries and pecans evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 55 minutes until the top is golden and a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Wrap tightly once cooled to keep the bread moist.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American