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Cranberry Orange Pecan Loaf

Course Cranberry Loaf, Dessert, Quick Bread
Author Terri


  • 2 1/2 cups all purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 4 Tbs butter melted
  • 1 large orange
  • 2 cup fresh cranberries coarsely chopped
  • 3/4 cup pecans chopped


  1. Preheat oven to 375° and grease a metal 9 x 5 inch loaf pan.
  2. In a large mixing bowl, whisk flour, sugar, baking powder, baking soda and salt together. Set aside.
  3. In a smaller bowl, beat eggs with a whisk, add zest from large orange, 1/2 cup of fresh orange juice from orange, melted butter and whisk until blended.
  4. Add egg mixture to flour mixture and stir until just blended.
  5. Gently fold in cranberries and pecans.
  6. Spoon batter into greased pan and bake for 55 - 60 minutes or until toothpick inserted in center comes out clean.
  7. Remove from oven and place on wire rack for 10 minutes.
  8. Turn out from pan and cool completely on wire rack.


Recipe Notes

Mostly adapted from The Good Housekeeping Christmas Cookbook, Cape Cod Cranberry Loaf, page 350.