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Cranberry Pecan Bread Recipe

Part of the Captain’s House Inn’s holiday high tea menu…

Oven Temp: 350f
2 large loaf pans

4 Cups Unbleached all-purpose flour
1 Tsp Baking Powder
1Tsp Baking Soda
2 Eggs
½ Tsp Salt
½ Tsp Ground Cloves
½ Tsp Ground Cardamom
1 ½ Sticks Unsalted Butter,(melted)
1 1/3 Granulated Sugar
2 Cups Fresh or Frozen Whole Cranberries (coarsely chopped)
1 ½ Cup Pecans (toasted and coarsely chopped) – optional
Finely Grated Zest and Juice of 1 Large Navel Orange
2/3 Cup Buttermilk

Sift the flour, baking powder, baking soda, salt, cloves and cardamom into a medium mixing bowl. Set aside. Combine the melted butter, buttermilk, and orange zest and juice in a small mixing bowl .Set aside.

On a high speed beat together the egg and sugar in a large mixing bowl until they are thick and light yellow in color. Beat on a low speed the melted butter mixture. Scrape down the sides with a spatula several times during the mixing. Mix in the flour mixture and finally the cranberries and pecans just to combine. Pour and scrape the batter into the prepared pans and smooth the top with the spatula.

Bake until cake tester inserted in the center of the loaf comes out clean, 55-60 minutes. Transfer to a wire rack and let the bread cool in the pan for 15 minutes, then turn the loaf out onto the rack. Set it aside and let it cool completely until slicing.

The baked and cooled loaf can be stored at room temperature, wrapped in plastic wrap, for up to 2 days, or refrigerated for up to 1 week. It may be frozen for 3 months.

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