Cranberry pecan loaves
Delight in the seasonal flavors of our Cranberry Pecan Loaves! This easy-to-follow recipe combines buttery richness, tangy orange zest, and the perfect crunch of pecans and dried cranberries. With just a hint of brown sugar sweetness, these loaves are perfect for breakfast, snack, or dessert. Enjoy the comforting taste of homemade goodness in every bite. Ideal for family gatherings and festive occasions!
- 04 May 2024
- Cook time 80 min
- Prep time 30 min
- 16 Servings
- 10 Ingredients
Cranberry pecan loaves are a delightful treat perfect for the holiday season or any time you crave a sweet and nutty snack. The combination of tangy cranberries, crunchy pecans, and the zestiness of orange will surely bring warmth and joy to your baking repertoire.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans or line them with parchment paper.
- In a large mixing bowl, beat the softened butter until creamy using an electric mixer or a whisk.
- Add the orange zest and 1 cup of brown sugar to the butter. Mix until the mixture becomes light and fluffy.
- Gradually add the eggs to the butter mixture, one at a time, beating well after each addition.
- Stir in the milk and orange juice until well combined.
- In a separate bowl, measure out the self-raising flour.
- Gradually add the flour to the wet mixture, mixing until just combined. Do not overmix.
- Fold in the dried cranberries and chopped pecans until they are evenly distributed throughout the batter.
- Divide the batter evenly between the prepared loaf pans.
- Sprinkle the top of each loaf with the 1 tbsp of brown sugar.
- Place the loaf pans in the preheated oven. Bake for 45-55 minutes or until a toothpick inserted into the center of the loaves comes out clean.
- If the tops of the loaves start to brown too quickly, you can cover them loosely with aluminum foil for the remaining baking time.
- Remove the loaves from the oven and let them cool in the pans for about 10 minutes.
- After 10 minutes, transfer the loaves to a wire rack to cool completely.
- Once cooled, slice the loaves and enjoy with a cup of tea or coffee.
Tips:
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for a smoother batter and more even baking.
- Don't Overmix: When combining the dry and wet ingredients, mix just until incorporated to avoid a dense loaf.
- Even Distribution: Fold in the cranberries and pecans gently for even distribution throughout the batter.
- Test for Doneness: Insert a toothpick into the center of the loaf; if it comes out clean or with a few crumbs, the loaves are done.
- Cool Completely: Allow the loaves to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely; this helps in easier slicing.
Once your cranberry pecan loaves are golden brown and your house smells like a holiday wonderland, you'll know they're ready to enjoy. Slice and serve these scrumptious loaves with a cup of coffee or tea, and share the joy with family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 2.07g | 5% |
| Sugar 24g | 23% |
| Fat | |
| Fat 15g | 17% |
| Saturated 5g | 17% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 44mg | 8% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.07mg | 6% |
| Vitamin B3 0.62mg | 4% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 1.55mg | 2% |
| Vitamin E 0.41mg | 3% |
| Vitamin K 1.75ug | 1% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 0.83mg | 8% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 140mg | 4% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 24mg | 2% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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