25+ Delicious Cranberry and Pecan Bread Recipes to Try

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Cranberries and pecans are a classic combination that brings together the tartness of the berries and the rich, buttery flavor of the nuts, making them a perfect pairing for a variety of baked goods.

Whether you’re looking to impress guests at a holiday gathering or simply treat yourself to a delicious homemade loaf, cranberry and pecan bread offers a delightful array of flavors and textures.

In this article, we’ll explore 25+ incredible cranberry and pecan bread recipes that cater to all occasions—from breakfast to dessert.

Each recipe captures the essence of these two ingredients, providing you with creative ways to enjoy their unique combination.

Get ready to fill your kitchen with the warm, inviting aromas of baking bread and discover new favorites that will become staples in your home!

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25+ Delicious Cranberry and Pecan Bread Recipes to Try

Incorporating cranberries and pecans into your bread recipes is a surefire way to elevate your baking game and introduce exciting flavors to your table.

With over 25 recipes at your fingertips, you’ll never run out of ideas for breakfast, snacks, or desserts that highlight the delightful taste of these ingredients.

Whether you choose a traditional loaf, a sweet quick bread, or a unique twist like bread pudding or muffins, each recipe promises to deliver satisfaction and warmth.

So grab your apron, gather your ingredients, and get ready to enjoy the delicious world of cranberry and pecan bread!

Cranberry Pecan Quick Bread

This cranberry pecan quick bread is the perfect combination of tart cranberries and crunchy pecans, creating a delightful balance of flavors. It’s easy to make and requires no yeast, making it an excellent choice for a quick breakfast or a snack. Serve it warm with butter or enjoy it toasted with cream cheese for a comforting treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup unsweetened applesauce
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries (if using frozen, do not thaw)
• ½ cup chopped pecans
• Optional: additional pecans for topping

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
3. Combine Wet Ingredients: In another bowl, mix the applesauce, vegetable oil, eggs, and vanilla extract until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Add Cranberries and Pecans: Gently fold in the cranberries and chopped pecans until evenly distributed.
6. Bake: Pour the batter into the prepared loaf pan. Sprinkle additional pecans on top if desired. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

This cranberry pecan quick bread is not only a delightful addition to your breakfast table but also a wonderful treat to share with friends and family. The tangy cranberries and nutty pecans add a seasonal touch, making it perfect for holidays or cozy gatherings. Enjoy it fresh out of the oven or store it in an airtight container for up to a week. This bread also freezes well, allowing you to savor the flavors of fall anytime!

Cranberry Pecan Sourdough Bread

For those who love sourdough, this cranberry pecan version brings a unique twist to the traditional recipe. The tangy sourdough flavor complements the sweetness of the cranberries and the nuttiness of the pecans, creating a harmonious blend of textures and tastes. Ideal for sandwiches, toasting, or simply enjoying with butter, this bread is a must-try for sourdough enthusiasts.

Ingredients:

• 3 cups bread flour
• 1 cup active sourdough starter (fed and bubbly)
• 1 cup warm water (about 100°F/38°C)
• 1 teaspoon salt
• 1 cup fresh or frozen cranberries (chopped if large)
• ¾ cup chopped pecans
• 1 tablespoon honey (optional, for added sweetness)

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the bread flour, sourdough starter, warm water, and honey (if using). Mix until a shaggy dough forms.
2. Autolyse: Let the dough rest for about 30 minutes to 1 hour. This step helps develop gluten.
3. Add Salt and Mix: Sprinkle salt over the dough and knead gently until incorporated. You can do this in the bowl or on a floured surface.
4. Incorporate Cranberries and Pecans: Fold in the cranberries and pecans, ensuring they are evenly distributed throughout the dough.
5. Bulk Fermentation: Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
6. Shape the Dough: Lightly flour your work surface and turn the dough out. Shape it into a round or oval loaf.
7. Second Rise: Place the shaped dough in a proofing basket or on a parchment-lined baking sheet. Cover and let it rise for another 1-2 hours.
8. Preheat the Oven: Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat.
9. Bake: Carefully transfer the dough into the hot Dutch oven (you can use parchment paper for easy lifting). Cover and bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until golden brown.
10. Cool: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

This cranberry pecan sourdough bread is a fantastic way to elevate your bread-baking skills while indulging in delicious flavors. The sourdough’s characteristic tang pairs beautifully with the sweet cranberries and crunchy pecans, making each slice a gourmet experience. Enjoy it fresh with butter, or use it as a base for sandwiches or toast. Store it wrapped in a cloth or paper bag to maintain its crusty exterior and soft interior. This bread is perfect for sharing during the holidays or savoring on a quiet afternoon with a cup of tea.

Cranberry Pecan Banana Bread

This cranberry pecan banana bread is a delightful twist on the classic banana bread recipe. The sweetness of ripe bananas combines with tart cranberries and crunchy pecans, resulting in a moist and flavorful loaf. This bread is perfect for breakfast, an afternoon snack, or even dessert, showcasing a delightful balance of flavors and textures.

Ingredients:

• 3 ripe bananas (mashed)
• ½ cup unsalted butter (melted)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups all-purpose flour
• 1 cup fresh or frozen cranberries (chopped)
• ½ cup chopped pecans
• Optional: ½ teaspoon cinnamon for added flavor

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, mix the mashed bananas with melted butter until well combined. Stir in the sugar, eggs, and vanilla extract until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, salt, flour, and cinnamon (if using).
4. Combine Mixtures: Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix.
5. Add Cranberries and Pecans: Fold in the chopped cranberries and pecans gently until evenly distributed.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve: Let the banana bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

This cranberry pecan banana bread is an exceptional way to use ripe bananas while introducing the flavors of fall into your baking. It’s wonderfully moist and bursting with flavors, making it a hit with both kids and adults alike. Perfect for breakfast or a snack, you can also toast it for an extra delicious treat. Store it in an airtight container at room temperature for up to a week or freeze slices for a quick grab-and-go breakfast option. This recipe is a wonderful reminder of how creative you can get with traditional flavors, ensuring that every bite is a delightful experience.

Cranberry Pecan Bread Pudding

Transform leftover cranberry pecan bread into a delightful bread pudding that is perfect for breakfast or dessert. This recipe features a rich custard base infused with warm spices, creating a comforting dish that is both indulgent and satisfying. Serve it warm with a drizzle of maple syrup or a scoop of vanilla ice cream for a truly decadent treat.

Ingredients:

• 4 cups cranberry pecan bread (cubed, preferably stale)
• 2 cups milk
• ½ cup heavy cream
• 4 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• Optional: powdered sugar for dusting

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare the Bread: Place the cubed cranberry pecan bread in the prepared baking dish, spreading it out evenly.
3. Make the Custard: In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Combine: Pour the custard mixture over the cubed bread, ensuring all pieces are soaked. Let it sit for about 15 minutes to absorb the custard.
5. Bake: Bake for 40-50 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out clean.
6. Cool and Serve: Let the bread pudding cool for a few minutes before slicing. Serve warm, dusted with powdered sugar or topped with maple syrup or ice cream.

This cranberry pecan bread pudding is a delightful way to use up leftover bread while treating yourself to a comforting and delicious dish. The combination of tart cranberries and crunchy pecans enhances the texture and flavor of the bread pudding, making each bite a pleasure. It’s an excellent option for brunch gatherings or a cozy family dinner. This recipe can also be easily customized with your favorite spices or add-ins, such as chocolate chips or dried fruit, ensuring that it suits your taste perfectly.

Cranberry Pecan Artisan Bread

This artisan-style cranberry pecan bread is crusty on the outside and soft on the inside, offering a beautiful blend of flavors and textures. The combination of tart cranberries and crunchy pecans makes this bread a perfect accompaniment to cheese boards, soups, or salads. The long fermentation process enhances the flavor, making each loaf a delightful centerpiece for any meal.

Ingredients:

• 3 cups all-purpose flour
• 1½ cups water (room temperature)
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 cup fresh or frozen cranberries (chopped)
• ¾ cup chopped pecans
• Optional: 1 tablespoon honey for a hint of sweetness

Instructions:

1. Mix the Dough: In a large bowl, combine the flour, yeast, and salt. Gradually add the water and honey (if using) until a shaggy dough forms.
2. Autolyse: Let the dough rest for 20-30 minutes, allowing the flour to absorb the water.
3. Knead: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth. Incorporate the cranberries and pecans during the last few minutes of kneading.
4. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 2-3 hours, or until doubled in size.
5. Shape the Loaf: Gently deflate the dough and turn it out onto a floured surface. Shape it into a round loaf and place it seam-side down on a floured baking sheet or in a proofing basket.
6. Second Rise: Cover the loaf and let it rise for another 1-2 hours.
7. Preheat the Oven: Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat.
8. Bake: Carefully transfer the dough into the hot Dutch oven (you can use parchment paper for easy lifting). Cover and bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until golden brown.
9. Cool: Let the bread cool on a wire rack before slicing.

This cranberry pecan artisan bread is a stunning addition to your baking repertoire, combining rustic charm with delicious flavor. The process of making artisan bread can be deeply satisfying, and the end result is a crusty loaf with a chewy interior that’s perfect for enjoying on its own or paired with your favorite spreads. This bread not only elevates your meals but also fills your kitchen with an irresistible aroma while baking. Enjoy it fresh, or slice it and freeze for future enjoyment—though it likely won’t last long once you taste it!

Cranberry Pecan Muffins

These cranberry pecan muffins are the perfect grab-and-go breakfast or snack option, combining the flavors of sweet cranberries and crunchy pecans in every bite. They are moist, flavorful, and easy to make, making them a great choice for busy mornings or as a delightful treat for guests. Enjoy them warm or at room temperature for a burst of flavor any time of day.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ teaspoon baking soda
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter (melted)
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries (chopped if large)
• ½ cup chopped pecans
• Optional: coarse sugar for topping

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until well combined.
3. Combine Wet Ingredients: In another bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Add Cranberries and Pecans: Gently fold in the cranberries and chopped pecans until evenly distributed.
6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle coarse sugar on top if desired.
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These cranberry pecan muffins are a delightful treat that encapsulates the flavors of the season in a convenient format. Their sweet and tangy profile, combined with the nutty crunch of pecans, makes them a favorite for breakfast or a snack. They are also perfect for meal prep—simply bake a batch at the beginning of the week and enjoy them throughout. Serve them fresh from the oven, or store them in an airtight container for a few days. They also freeze beautifully, making them an excellent option for quick breakfasts on busy mornings. Enjoy the versatility and deliciousness of these muffins in your baking lineup!

Cranberry Pecan Banana Bread

This cranberry pecan banana bread is a delightful twist on the classic banana bread, combining the natural sweetness of ripe bananas with the tartness of cranberries and the crunch of pecans. It’s moist, flavorful, and perfect for breakfast, snacks, or dessert. Each slice is a comforting treat, making it a great addition to your baking repertoire.

Ingredients:

• 2-3 ripe bananas (mashed)
• ½ cup unsalted butter (melted)
• 1 cup granulated sugar
• 1 large egg (beaten)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1½ cups all-purpose flour
• 1 cup fresh or frozen cranberries (chopped)
• ½ cup chopped pecans
• Optional: 1 teaspoon cinnamon for added flavor

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Combine Wet Ingredients: In a large mixing bowl, mash the bananas and mix in the melted butter until well combined. Stir in the sugar, beaten egg, and vanilla extract.
3. Add Dry Ingredients: Sprinkle the baking soda and salt over the mixture. Stir until combined. Gradually add the flour, mixing just until incorporated.
4. Fold in Add-ins: Gently fold in the cranberries and pecans, ensuring they are evenly distributed throughout the batter.
5. Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This cranberry pecan banana bread is a delightful way to use overripe bananas, turning them into a scrumptious loaf filled with flavors and textures. The combination of sweet bananas, tart cranberries, and crunchy pecans makes for a deliciously satisfying treat that is perfect for any occasion. It’s a versatile recipe that can be enjoyed as a snack, breakfast, or even dessert. Slice it up and serve it fresh, or wrap it tightly to keep it moist for several days. It also makes for a thoughtful gift for friends and family who appreciate homemade goodies!

Cranberry Pecan Overnight Bread Pudding

This cranberry pecan overnight bread pudding is a rich and indulgent dish that can be prepared ahead of time, making it an ideal option for brunch gatherings or holiday breakfasts. The combination of soft bread, tart cranberries, and crunchy pecans soaked in a creamy custard creates a delightful flavor profile. Topped with a light dusting of powdered sugar or a drizzle of cream, it’s sure to impress your guests.

Ingredients:

• 6 cups stale cranberry pecan bread (cubed)
• 2 cups milk
• 1 cup heavy cream
• 4 large eggs
• ¾ cup brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 cup fresh or frozen cranberries (whole)
• ½ cup chopped pecans
• Optional: whipped cream for serving

Instructions:

1. Prepare the Bread: Place the cubed cranberry pecan bread in a greased 9×13-inch baking dish.
2. Combine Custard Ingredients: In a large bowl, whisk together the milk, heavy cream, eggs, brown sugar, vanilla extract, cinnamon, and salt until smooth.
3. Mix in Cranberries and Pecans: Fold in the whole cranberries and chopped pecans into the custard mixture.
4. Soak the Bread: Pour the custard mixture over the bread cubes, ensuring all pieces are well-soaked. Cover with plastic wrap and refrigerate overnight.
5. Bake: Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake the bread pudding for 45-55 minutes, or until it’s set and golden brown on top.
6. Serve: Let it cool for a few minutes before slicing. Serve warm, optionally topped with whipped cream.

This cranberry pecan overnight bread pudding is a showstopper that marries convenience with gourmet appeal. By preparing it the night before, you can save time and stress on the day of serving. The result is a comforting, custardy dish that’s bursting with flavor. Each bite offers a perfect balance of tart cranberries and crunchy pecans, making it a delightful way to start the day or end a festive meal. It’s also easily customizable—feel free to add spices or swap in your favorite nuts or dried fruits to create your perfect version. This recipe is sure to become a beloved tradition in your home!

Cranberry Pecan Cornbread

This cranberry pecan cornbread is a delightful twist on traditional cornbread, incorporating sweet and tart cranberries along with crunchy pecans. It’s perfect as a side dish for savory meals, particularly during the fall and winter months. This cornbread is slightly sweet, moist, and bursting with flavor, making it a fantastic addition to any table.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• ½ cup unsalted butter (melted)
• 2 large eggs
• 1 cup fresh or frozen cranberries (chopped if large)
• ½ cup chopped pecans

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, whisk together the buttermilk, melted butter, and eggs until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Fold in Add-ins: Gently fold in the cranberries and pecans until evenly distributed throughout the batter.
6. Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the cornbread to cool for a few minutes before slicing. Serve warm with butter or honey.

This cranberry pecan cornbread is a unique and delicious way to elevate your traditional cornbread recipe. The tartness of the cranberries pairs beautifully with the nutty crunch of the pecans, creating a delightful balance of flavors. It’s a fantastic side dish for roasted meats, soups, or chili, especially during gatherings and festive occasions. This recipe is simple to prepare and can be made in advance, making it a convenient choice for busy days. Enjoy it warm from the oven, or let it cool and serve it at room temperature—either way, it’s bound to be a hit!

Cranberry Pecan Pumpkin Bread

This cranberry pecan pumpkin bread is a delightful fall-inspired treat, bursting with the flavors of pumpkin, spices, and the tangy sweetness of cranberries. The addition of crunchy pecans adds a lovely texture, making each slice an indulgent experience. Perfect for breakfast or as an afternoon snack, this bread is sure to warm your heart and satisfy your taste buds.

Ingredients:

• 1 cup pumpkin puree (canned or fresh)
• ½ cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup fresh or frozen cranberries (chopped)
• ½ cup chopped pecans

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla until well combined.
3. Combine Dry Ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until evenly combined.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
5. Fold in Add-ins: Gently fold in the chopped cranberries and pecans until evenly distributed throughout the batter.
6. Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This cranberry pecan pumpkin bread captures the essence of fall with its warm spices and rich pumpkin flavor. It’s a versatile loaf that can be enjoyed for breakfast, as a snack, or even as a dessert. The tartness of the cranberries and the nuttiness of the pecans complement the pumpkin beautifully, creating a harmonious blend of flavors and textures. Serve it plain or with a spread of cream cheese for an extra treat. This recipe is perfect for sharing during the holidays, as it brings comfort and joy to any gathering!

Cranberry Pecan Focaccia

This cranberry pecan focaccia is a unique and flavorful bread that combines the sweet-tartness of cranberries with the crunch of pecans. It’s an excellent choice for a holiday table or as a special side dish for any meal. The soft, pillowy bread is topped with olive oil, herbs, and sprinkled cranberries and pecans, making it not only delicious but visually appealing as well.

Ingredients:

• 2 cups all-purpose flour
• 1 cup bread flour
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm water (110°F/45°C)
• 2 tablespoons olive oil (plus extra for drizzling)
• 1 cup fresh or dried cranberries (chopped if large)
• ½ cup chopped pecans
• Fresh rosemary (optional, for garnish)
• Sea salt (for sprinkling)

Instructions:

1. Make the Dough: In a large bowl, mix the all-purpose flour, bread flour, instant yeast, salt, and sugar. Gradually add warm water and 2 tablespoons of olive oil. Stir until a sticky dough forms.
2. Knead: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
3. First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
4. Prepare the Pan: Grease a baking sheet with olive oil. Once the dough has risen, transfer it to the baking sheet and gently stretch it out to fit the pan.
5. Add Toppings: Preheat your oven to 400°F (200°C). Press dimples into the dough with your fingers. Top with chopped cranberries and pecans. Drizzle with olive oil, sprinkle with sea salt, and add rosemary if desired.
6. Bake: Bake for 20-25 minutes or until golden brown. Let cool slightly before slicing.

This cranberry pecan focaccia is a delightful departure from traditional bread options, offering a beautiful presentation and an explosion of flavors. The sweetness of the cranberries pairs perfectly with the nutty crunch of pecans, while the olive oil and sea salt enhance the overall taste. This focaccia is ideal for sharing at gatherings, making excellent appetizers or serving alongside your favorite soups and salads. It’s a crowd-pleaser that will impress both family and guests, leaving them asking for seconds!

Cranberry Pecan Artisan Bread

This cranberry pecan artisan bread features a chewy crust and a soft, flavorful interior, packed with tart cranberries and crunchy pecans. The long fermentation time gives this bread its depth of flavor and unique texture. This rustic loaf is perfect for slicing and serving alongside your favorite dishes or enjoyed on its own with a pat of butter.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1¼ cups warm water (110°F/45°C)
• 1 cup fresh or dried cranberries
• ½ cup chopped pecans

Instructions:

1. Mix the Dough: In a large bowl, combine the flour, yeast, and salt. Gradually stir in warm water until a shaggy dough forms.
2. First Rise: Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours until the surface is dotted with bubbles and the dough has doubled in size.
3. Incorporate Add-ins: After the first rise, sprinkle the cranberries and pecans over the dough. Use a wet spatula to fold the dough over itself several times to incorporate the mix-ins.
4. Shape the Dough: Transfer the dough to a floured surface. Shape it into a round loaf by folding the edges toward the center and flipping it over.
5. Second Rise: Place the shaped dough on a floured piece of parchment paper. Cover it with a clean kitchen towel and let it rise for another 1-2 hours.
6. Preheat and Bake: Preheat your oven to 450°F (232°C). Place a Dutch oven in the oven to heat up. Once preheated, carefully remove the Dutch oven, lift the parchment paper with the dough, and place it inside. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
7. Cool and Serve: Allow the bread to cool on a wire rack before slicing.

This cranberry pecan artisan bread is a labor of love that results in a beautifully crusty loaf with a delightful balance of flavors. The tartness of the cranberries cuts through the richness of the pecans, creating a perfect harmony that makes each bite a delight. This bread is versatile enough to accompany any meal, from holiday feasts to casual dinners. Serve it warm, fresh from the oven, or toast it for breakfast with butter or cream cheese. The impressive presentation of this rustic loaf makes it an excellent gift for loved ones, showcasing your baking skills and thoughtfulness!

Cranberry Pecan Banana Bread

This cranberry pecan banana bread combines the natural sweetness of ripe bananas with the tartness of cranberries and the crunch of pecans. It’s a delightful twist on traditional banana bread, making it a great choice for breakfast, snacks, or dessert. Moist, flavorful, and packed with nutrients, this bread is an excellent way to use up overripe bananas while enjoying a unique flavor combination.

Ingredients:

• 3 ripe bananas (mashed)
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1/3 cup melted butter
• 1 teaspoon vanilla extract
• 1 large egg (beaten)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 ½ cups all-purpose flour
• 1 cup fresh or dried cranberries (chopped if large)
• ½ cup chopped pecans

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, vanilla, and beaten egg until well blended.
3. Combine Dry Ingredients: In another bowl, mix the baking soda, salt, cinnamon, and flour together.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
5. Fold in Add-ins: Gently fold in the cranberries and pecans until evenly distributed throughout the batter.
6. Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This cranberry pecan banana bread is a delicious way to enjoy a classic favorite with a twist. The combination of sweet bananas, tart cranberries, and crunchy pecans creates a delightful flavor and texture profile. Perfect for breakfast or as a snack, this bread can also be served with a smear of cream cheese for a rich and indulgent treat. It’s a wonderful option for holiday brunches or as a gift for friends and family. Once you try this recipe, it will surely become a beloved staple in your baking repertoire!

Cranberry Pecan Overnight Bread Pudding

This cranberry pecan overnight bread pudding is a decadent dessert that transforms leftover bread into a deliciously sweet treat. Infused with warm spices and creamy custard, this bread pudding is dotted with tart cranberries and crunchy pecans, creating a comforting dish perfect for special occasions or cozy family dinners. Letting it sit overnight allows the flavors to meld beautifully, making it an easy yet impressive dessert option.

Ingredients:

• 8 cups day-old bread (cubed, such as challah or brioche)
• 1 cup fresh or dried cranberries
• 1 cup chopped pecans
• 4 large eggs
• 2 cups milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt

Instructions:

1. Prepare the Bread: In a large bowl, combine the cubed bread, cranberries, and chopped pecans. Toss to combine and place in a greased 9×13-inch baking dish.
2. Make the Custard: In another bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3. Combine and Soak: Pour the custard mixture over the bread, pressing down gently to ensure all the bread absorbs the liquid. Cover with plastic wrap and refrigerate overnight.
4. Preheat the Oven: The next day, preheat your oven to 350°F (175°C). Remove the plastic wrap from the baking dish.
5. Bake: Bake the bread pudding for 45-55 minutes, or until the top is golden brown and the custard is set.
6. Cool and Serve: Let the bread pudding cool for a few minutes before serving. It can be served warm, drizzled with maple syrup or a dusting of powdered sugar.

This cranberry pecan overnight bread pudding is a show-stopping dessert that’s both comforting and indulgent. The combination of flavors and textures makes it an irresistible treat for any occasion. The tartness of the cranberries balances beautifully with the sweetness of the custard, while the pecans add a delightful crunch. This dish is not only delicious but also incredibly easy to prepare ahead of time, making it a fantastic choice for brunches or holiday gatherings. Your family and friends will be asking for seconds!

Cranberry Pecan Irish Soda Bread

This cranberry pecan Irish soda bread is a delightful twist on the traditional recipe, incorporating the sweetness of cranberries and the nutty flavor of pecans. Quick and easy to make, this bread is leavened with baking soda rather than yeast, making it perfect for those who want fresh bread without the wait. Serve it warm with butter or alongside your favorite soup for a comforting meal.

Ingredients:

• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup buttermilk (or substitute with milk and vinegar)
• 1 cup fresh or dried cranberries
• ½ cup chopped pecans
• 1 tablespoon melted butter (for brushing)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and sugar until well combined.
3. Add Buttermilk: Make a well in the center of the dry ingredients and pour in the buttermilk. Stir until a shaggy dough forms.
4. Incorporate Add-ins: Gently fold in the cranberries and pecans until evenly distributed, being careful not to overmix.
5. Shape the Dough: Turn the dough out onto a floured surface and shape it into a round loaf. Place it on the prepared baking sheet.
6. Score the Top: Using a sharp knife, score a deep cross into the top of the loaf, about ½ inch deep.
7. Bake: Brush the top with melted butter and bake for 35-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Cool and Serve: Allow the bread to cool on a wire rack before slicing.

This cranberry pecan Irish soda bread is a fantastic addition to any bread lover’s collection. Its unique blend of tart cranberries and crunchy pecans offers a delightful contrast to the traditional bread’s slightly sweet and dense texture. This soda bread is quick to make, which means you can enjoy fresh-baked goodness without the lengthy process of yeast bread. It’s perfect for breakfast with a bit of butter, or as a side with dinner. Whether you’re celebrating a holiday or simply enjoying a quiet meal at home, this bread will add a special touch to your table!

Note: More recipes are coming soon!