Best 3 Cranberry Pecan Quick Bread Recipes
Indulge in the delightful flavors of fall with our Cranberry Pecan Quick Bread, a symphony of tart cranberries, crunchy pecans, and warm spices. This easy-to-make bread is perfect for breakfast, brunch, or as a sweet treat. With its moist and tender crumb, it's sure to become a family favorite.
This article features a collection of irresistible quick bread recipes that are not only delicious but also incredibly versatile. From the classic Blueberry Lemon Quick Bread, bursting with fresh blueberries and a hint of lemon zest, to the indulgent Chocolate Chip Zucchini Quick Bread, packed with moist shredded zucchini and chocolate chips, there's something for every taste.
For those who prefer a nutty twist, the Banana Nut Quick Bread is a must-try. With its combination of ripe bananas, walnuts, and a touch of cinnamon, it's a comforting and wholesome treat. And for a tropical twist, the Pineapple Coconut Quick Bread, bursting with juicy pineapple and shredded coconut, will transport you to a beach paradise.
Whether you're looking for a sweet treat for your morning coffee, a delightful addition to your brunch spread, or a thoughtful gift for a loved one, these quick bread recipes are sure to impress. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure!
CRANBERRY PECAN BREAD
Sweet, moist quick bread full of dried cranberries and pecans. This cranberry pecan bread with white chocolate glaze would make a great hostess gift.
Provided by Lizzy T
Categories Bread
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Lightly grease a 9x5x3" bread pan.
- In a mixing bowl, thoroughly stir together the flour, baking soda and salt. Set aside.
- In a large mixing bowl, beat together the sugar, butter, eggs and vanilla until light and fluffy. Add the flour mixture alternately with the buttermilk. Beat just until blended after each addition.
- Fold in the pecans and cranberries.
- Pour the batter into the prepared pan.
- Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool.
- For the white chocolate glaze, place the white chocolate chips and heavy cream in a microwave safe bowl. Microwave the chips for 20 seconds. Stir. Microwave for another 20 seconds. As soon as the chips start melting, start microwaving for 10 or even 5 second intervals. Be careful not to let it get too hot or it will burn. Be patient and stir between each time interval. You will end up with very thick, melted white chocolate. Spoon or drizzle this on top of the bread. Sprinkle with the extra pecans, if desired.
Nutrition Facts : Calories 447 kcal, Carbohydrate 54 g, Protein 6 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 72 mg, Sodium 364 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
CRANBERRY-PECAN BREAD
Categories Bread Cake Mixer Nut Breakfast Brunch Bake Thanksgiving Vegetarian Yogurt Cranberry Orange Pecan Fall Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Generously butter 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan. Combine cranberries and 3/4 cup water in small saucepan. Bring to boil. Reduce heat and simmer uncovered until berries burst, about 8 minutes. Drain excess liquid from cranberries. Cool.
- Whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in medium bowl to blend. Mix 1/2 cup yogurt and 1/4 cup orange juice in small bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy. Beat in eggs, orange peel and vanilla extract. Mix in flour mixture alternately with yogurt mixture. Stir in cranberries and pecans. Transfer batter to prepared loaf pan.
- Bake bread until tester inserted into center comes out clean and top is brown, about 55 minutes. Transfer pan to rack. Cool 15 minutes. Remove bread from pan and cool on rack. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)
CRANBERRY ORANGE PECAN QUICK BREAD
I got this idea from Steve1's Every Which Way Quick Bread, but made my own alterations from the base. This is so delicious and moist, and has the most amazing flavor! You won't be disappointed, I promise. Make sure you use orange juice CONCENTRATE, and not just orange juice!
Provided by Gods_sugarcookie
Categories Quick Breads
Time 40m
Yield 1 loaf, 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Combine eggs and oil. Sift in dry ingredients, and blend with an electric mixer. Don't overmix.
- Stir in the last three ingredients with a spoon. Pour into a greased and floured loaf tin.
- Bake at 325°F for 30-40 minutes, until a toothpick inserted in comes out with only a few crumbs clinging to it.
Nutrition Facts : Calories 204.6, Fat 10.7, SaturatedFat 1.4, Cholesterol 28.2, Sodium 171.2, Carbohydrate 25.5, Fiber 1, Sugar 15.1, Protein 2.6
Tips:
- Choose fresh cranberries. Fresh cranberries are plump and firm, with a deep red color. Avoid cranberries that are soft, shriveled, or have brown spots.
- Use a food processor to chop the cranberries and pecans. This will make it easier to mix them into the batter.
- Don't overmix the batter. Overmixing will make the bread tough. Mix just until the ingredients are combined.
- Bake the bread in a loaf pan that has been greased and floured. This will help the bread to rise evenly and prevent it from sticking to the pan.
- Let the bread cool completely before slicing it. This will help to prevent the bread from crumbling.
- Enjoy the bread fresh or store it in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.
Conclusion:
Cranberry pecan quick bread is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and fluffy texture, sweet and tangy flavor, and crunchy pecans, this bread is sure to be a hit with everyone who tries it.
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