Cranberry Pecan Quick Bread

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

This recipe for Cranberry Pecan Quick Bread combines wholesome ingredients and rich flavors. The bread starts with a mix of all-purpose and whole wheat flours, creating a robust and hearty texture. Brown sugar and a touch of granulated white sugar lend a perfect sweetness, while baking powder, baking soda, salt, and ground cinnamon add a subtle spice and ensure a light, airy loaf. The wet ingredients, an egg, whole milk, and melted butter, are whisked together, forming the foundation for the bread’s moist crumb. The real stars of the recipe are the dried cranberries and chopped pecans, folded into the batter for bursts of tartness and a nutty crunch. After preparing a greased 9×5-inch loaf pan, the batter is poured in and smoothed out, then baked in a preheated 350°F (175°C) oven until a toothpick comes out clean. Once cooled, this Cranberry-Pecan Bread reveals a delightful interplay of flavors and textures – the tart cranberries and rich pecans embedded in a tender, lightly spiced bread. It’s a versatile treat, perfect for breakfast, a snack, or even as a sweet addition to a brunch spread.


8-10 slices

Prep Time

20 minutes

Bake Time

40 minutes

Total Time

60 minutes


  • 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 pecans, chopped


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 to the whisked egg, stirring until the mixture is well combined.

Combine Wet and Dry Ingredients:

  • Gradually incorporate the dry ingredients into the wet ingredients, whisking gently until just blended.

Add Fruits and Nuts:

  • Fold dried cranberries and chopped pecans into the batter, distributing them evenly.

Prepare Baking Pan:

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

Preheat Oven:

  • Preheat your oven to 350°F (175°C).

Pour and Level Batter:

  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.


  • Bake in the preheated oven for approximately 35-40 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Cool and Serve:

  • Allow the bread to cool in the pan for about 15 minutes before transferring it to a cutting board. Slice the cooled bread 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.

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!

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