Cranberry Pecan Quick Bread

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

This bread recipe is a delicious combination of all-purpose and whole wheat flour, brown sugar, white sugar, baking powder, baking soda, salt, cinnamon, dried cranberries, chopped pecans, an egg, whole milk, and melted butter. The bread is moist, flavorful, and slightly sweet with a perfect texture. It’s easy to make and perfect for breakfast or a snack.

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
1 egg
1 cup whole milk
1/4 cup melted butter
1/2 cup dried cranberries
1/2 cup chopped pecans

Instructions

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.
Gradually whisk the dry mix with the wet until just blended together.
Fold in the cranberries and pecans.
Butter a 9×5 size loaf pan and preheat oven to 350 degrees. Pour in the batter and level.
Bake for 35-40 minutes or until a toothpick tests clean.
Let cool 15 minutes in the pan and then remove to a cutting board. Slice and enjoy!

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.