Cranberry and Toasted Pecans Holiday Bread

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Cranberry Pecan Bread is a perfect holiday bread that we serve at Thanksgiving but is wonderful for any occasion. This recipe makes two-loaves to enjoy one now and freeze one for later! It warms up nicely in the oven or microwave and can be enjoyed on its own, with butter or jelly!! Plus it is great to have another recipe to use those fresh cranberries that tend to get thrown away!

Cranberry and Toasted Pecans Holiday Bread on a Christmas serving platter. Sliced with a serving fork.

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Cranberry Pecan Bread

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An easy to make recipe for a Holiday Bread. Fresh Cranberries are used in this recipe; however you could substitute dried cranberries if desired. 
5 from 5 votes
Print Pin Rate
Course: bread, Christmas, Thanksgiving
Cuisine: American
Keyword: Cranberry Pecan Bread
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 9 Slices Per Loaf
Slices Per Loaf
Calories: 366kcal
Author: Bernice

Equipment

  • Two 8×4 inch loaf pans
  • Flour sifter
  • Large mixing bowl
  • Medium bowl
  • Cookie cooling rack

Ingredients

Dry Ingredients

  • 1 ½ cups Flour sifted
  • 1 ½ cups Whole Wheat Flour sifted
  • 1 ¼ cups Sugar
  • 1 tsp Cinnamon
  • tsp Nutmeg
  • ¼ tsp Baking soda

Wet Ingredients

  • ¾ cup Fat-Free Milk
  • ½ cup Maple Syrup
  • cup Plain Greek Yogurt
  • 2 tsp Vanilla
  • 2 Egg Whites
  • 1 Egg

Filling

  • 2 cups Fresh Cranberries Coarsely Chopped
  • ½ cup Chopped Pecans Toasted

Instructions

  • Preheat oven to 350 degrees; prepare two 8×4 inch loaf pans with cooking spray.
  • Sift dry ingredients in a large mixing bowl.
  • In a smaller bowl combine the wet ingredients. 
  • Stir the wet ingredients into the dry ingredients.
  • Once well mixed, stir in the cranberries and pecans. Divide evenly between the two pans.
  • Bake about 50-minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 10-minutes on a cooling rack. 
  • Then loosen sides of the bread using a knife or spatula to remove from the loaf pans to fully cool.
  • Once cooled, wrap tightly and store in the refrigerator, counter top, or freeze.

Recipe Notes

Calories are approximate based upon ingredients and serving size. 
Nutrition Facts
Cranberry Pecan Bread
Amount Per Serving (18 g)
Calories 366 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0g0%
Cholesterol 18mg6%
Sodium 67mg3%
Potassium 219mg6%
Carbohydrates 72g24%
Fiber 3g13%
Sugar 40g44%
Protein 8g16%
Vitamin A 70IU1%
Calcium 72mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

35 comments

    1. That is true! You could make it sweeter if desired that is the beauty of this recipe. I tend to stick to walnuts and dark chocolate. It unthaws nicely overnight in the refrigerator. I warm mine in the microwave but a toaster oven would be very nice!

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