Cranberry Orange Bread with Pecans


cranberry-orange-breadCranberry Bread, flavored with zesty Orange and filled with the goodness of Pecans and crushed almonds, and topped with a layer of butter or maple syrup, served with a cup of hot tea or coffee! Does it sound like a scintillating breakfast or not? I, for one, would never refuse a platter like this, and neither should you! Cranberries are a wonderful summer fruit, and when paired with citrusy orange, it invokes a lovely flavor and aroma that is sweet and invigorating. I love walnuts, and pretty much throw them in any recipe that can do with nuts, but this time, I chose to go with Pecans, as something told me they would be great with the cranberries, and I was not disappointed at all! A lover of almonds, I dumped some slivered almonds too into the batter, and the result was a wonderfully soft bread that is pretty enough to be served at feast, and tasty enough to be cherished with family. This moist Cranberry Orange Bread is an out-and-out winner indeed, sure to serve as a fitting start to your day!

I was really happy with the way this beautiful bread turned out. It was truly a treat with my morning tea. Off this goes to Sia's WBB-Summer Feasts and also to Susan who's hosting SHF-Berries this month!

Ingredients
Makes one 9x5x3 inch loaf

1/2 cup pecans - coarsely chopped
1 cup fresh or frozen cranberries(sweetened) - coarsely chopped
3 tbsp slivered almonds
2 cups whole-grain pastry flour
1 cup granulated white sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp orange zest
4 tbsp cold unsalted butter - cut into cubes
1 large egg well beaten
3/4 cup freshly squeezed orange juice
1 tsp vanilla extract

Eggless Recipe
** substitute 1/4 cup sour cream instead of the egg in the recipe

Method
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease a loaf pan with non-stick vegetable spray and set aside.

In a small bowl, combine the beaten egg with the orange juice and vanilla extract. For the eggless version, replace the egg with 1/4 cup sour cream and beat it with the orange juice and vanilla.

In a large dry bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and orange zest. Cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

Fold the wet ingredients into the dry ingredients. Stir in the chopped cranberries, almonds and pecans.

Pour into the prepared pan and bake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the bread from the pan and let cool completely before slicing.

Enjoy this delicious Cranberry-Orange Bread with your breakfast, or as a dessert with some more fruits and whipped cream!

Related Recipes:
Chocolate-Banana Bread with Cranberries
Italian Tomato Herb & Cheese Bread
Hazelnut Mocha Coffee Cake

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27 comments :

Manggy said...

Cranberry-Orange seems to be a very popular combination! It looks really good (and I can't believe there's a way to make it without eggs!) :)

Nags said...

looks more like cake. love the cranberry addition :)

Ben said...

I shouldn't be reading such a delicious recipe this early in the morning. Now I am hungry. Hehe.

Sireesha said...

The bread looks soooo moist and awesome...Wanted to eat right now only...

Sangeeth said...

luved it...very tasty....

My Wok Life said...

You have very nice blog! Food picture looks yummy. I like zesty flavour cake bread, and would definately like to learn this Cranberry Orange Bread from you!

JZ @ Tasty treats said...

the cranberry-orange bread looks delicious Mansi! i've never made anything with cranberries though!!

Mansi Desai said...

thanks folks! yea, cranberry-orange is indeed a wonderful combo, and we loved this cake/bread through and through!:)

Ben - it meant for breakfast, so go right ahead!
Nags - that's the beauty of sweet breads; they are more like cakes, just a bit firmer:)
JZ- you gotta try this, its indeed a lovely recipe!
Manggy - sour cream makes it really moist, so yea, there are a few things that can be Eggless, but still Good!!:)

Mywoklife - welcome to my blog, and thanks for your kind words! hope you find it easy and fun t follow my recipes here!:)

sharon said...

lovely, and what a perfect picture! aah, I could eat this any morning too!:)

~sharon

Anonymous said...

this looks great! I came to say that I made your kahlua brownies and they turned out superb, and now here's another one for me to try this week!

thanks for all the lovely reicpe Mansi!:) you are making me a chef now!:D

cheryl

Lavi said...

Lovely Cake Mansi..

Natasha said...

This can be a great after school snack for kids as well. Thanks Mansi!

Cynthia said...

I can just imagine how wonderful a slice of this must be.

Madhuram said...

Wow that's one mouth watering combo Mansi. Your description is so good. Thanks for the egg substitute also.

bee said...

this combo is great even in yeasted breads.

Jo said...

How timely when I am looking for a fruit bread recipe. Thanks for posting this.

A_and_N said...

I love the combo Mansi! I made some scones recently with the same combo :)

Richa said...

the bread looks wonderful, Mansi!

JennDZ - The Leftover Queen said...

This looks great! :)
Such a perfect breakfast recipe!

Kate / Kajal said...

There are always such wonderful treats on your site. And this is one more to your collection. I'm sure everyone in you family must be extremely spoilt with all you sweet pamperings :) The bread looks damn amazing !

Mansi Desai said...

hehehe - yeah, my sweet tooth and love for baking are great incentives for all ths goodies u see here! my hubby is more of a savoury-person though, so my neighbors and relatives are the best "testers" for my sweet treats!:)

thanks again for all your feedback and encouraging comments people!

Vaishali said...

The bread looks so very delectable, Mansi. I can imagine how tantalizing those citrusy flavors would be.

Sia said...

mansi, u always manage to come up with something so wonderful everytime:) thanks a lot dear for this lovely entry. I hope u do get time to participate in next edition of JFI that i am hosting :)

Gopi said...

Hi,
Can i just use simple wheat flour instead of whole grain pastry flour? does it make any difference?

Mansi Desai said...

Gopi - wheat flour will not give it the same softness & texture; so I would suggest using regular all-purpose flour instead. You can even use half wheat, half white, but definitely not all wheat flour...

hope this helps!

Susan from Food Blogga said...

This reminds me of my mom's cranberry-orange bread that I simply adore! She makes hers with walnuts, but I love pecans too. And yours look so moist, just the way I like it. Thanks, Mansi!

Frida said...

Looks really beautiful, will try to do one my self. Never tried that combination.