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Cranberry Pecan Bread

An easy to make recipe for a Holiday Bread. Fresh Cranberries are used in this recipe; however you could substitute dried cranberries if desired. 
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: bread, Christmas, Thanksgiving
Cuisine: American
Keyword: Cranberry Pecan Bread
Servings: 9 Slices Per Loaf
Calories: 366kcal
Author: Bernice

Ingredients

Dry Ingredients

  • 1 ½ cups Flour
  • 1 ½ cups Whole Wheat Flour
  • 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 8x4 inch loaf pans with cooking spray.
  • Combine 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.