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.