Cranberry Pecan Quick Bread

Quick bread with dried cranberries and chopped pecans using white and wheat flours making a 9×5 size loaf.

This Cranberry Pecan Quick Bread combines wholesome ingredients with rich flavors, creating a hearty loaf with all-purpose and whole wheat flours for texture. Brown and white sugar add sweetness, while cinnamon, baking powder, and baking soda ensure a light, spiced crumb. Folded with dried cranberries and chopped pecans, the batter is poured into a greased 9×5-inch loaf pan and baked at 350°F until golden. The result is a moist, tender bread with tart cranberries and nutty pecans, perfect for breakfast, snacking, or brunch.

Servings

8-10 slices

Prep Time

20 minutes

Bake Time

40 minutes

Total Time

60 minutes

Ingredients

Dry Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup packed brown sugar
1/4 cup granulated white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Wet Ingredients

1 egg
1 cup whole milk
1/4 cup melted butter

Mix-Ins

1/2 cup dried cranberries
1/2 cup pecans, chopped

Instructions

Prepare Dry Ingredients

In a medium mixing bowl, combine all-purpose flour, whole wheat flour, packed brown sugar, granulated white sugar, baking powder, baking soda, salt, and ground cinnamon.

Prepare Wet Ingredients

In a large mixing bowl, whisk the egg. Add whole milk and melted butter, stirring until well combined.

Combine Wet and Dry Ingredients

Gradually whisk the dry ingredients into the wet ingredients, mixing gently until just combined.

Add Fruits and Nuts

Fold in dried cranberries and chopped pecans, distributing them evenly throughout the batter.

Prepare Baking Pan

Lightly grease a 9×5-inch loaf pan with butter or non-stick spray.

Preheat Oven

Preheat oven to 350°F (175°C).

Pour and Level Batter

Pour the batter into the loaf pan, smoothing the top with a spatula for an even surface.

Bake

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the bread cool in the pan for 15 minutes before transferring to a cutting board. Slice and serve.

Combine the white and wheat flours, brown and white sugars, baking powder, baking soda, salt, and cinnamon in a medium bowl. In a large bowl, whisk the egg, then add the milk and melted butter and stir together. Prepare the dried cranberries and pecans in a separate dish.