Cranberry Nut Bread is a delicious quick bread for the holiday season. Chock full of fresh cranberries and pecans, this is an easy quick bread you’ll want to make again and again.
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 10
Equipment
1 8x4-inch Loaf Pan
Ingredients
1cupchopped fresh cranberries
½cupgranulated sugardivided
¼cuplightly packed brown sugar
2¼cupsall-purpose flour
¾teaspoonbaking soda
¼teaspoonfine sea salt
1large egg
¾cupbuttermilk
¼cupvegetable oil
1teaspoonvanilla extract
½cupchopped pecans
US Customary - Metric
Instructions
Preheat oven to 400 degrees. Line (1) 8x4-inch loaf pan with parchment paper. Set aside.
In a bowl, combine chopped cranberries, ¼ cup granulated sugar and all of the brown sugar. Set aside.
In a large bowl, combine flour, remaining ¼ cup granulated sugar, baking soda and salt. In another bowl, combine the egg, buttermilk, oil and vanilla. Create a small well in the dry ingredients, pouring the wet ingredients into the well and stirring just to combine. Fold in sugared cranberries and pecans.
Spread batter into prepared loaf pan. Bake for 50-60 minutes or until top is golden and a toothpick inserted into the center comes out clean. Remove from pan and allow to cool on a wire rack.
Notes
Store well wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days.Makes 1 8x4-inch loaf.