Shakin & Bakin Foodie Blog

I love whipping up a fresh loaf of homemade quick bread for my family to enjoy. Once of my go-to recipes is this Cranberry Pecan Bread that I got from my great auntie about 15 years ago. Once I tried her recipe...it quickly became a family favorite.

Cranberry Pecan Bread Recipe

3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 cup granulated sugar
1/2 cup vegetable shortening
1 large egg
3/4 cup orange juice
2 cups fresh cranberries
1 cup pecans, chopped

Note: If you're using large cranberries, I would recommend chopping them in half, otherwise leave them whole.

In a large mixing bowl sift together the all-purpose flour, baking powder, baking soda and salt until combined. Mix in the granulated sugar and vegetable shortening. The dough will be lumpy and semi-dry. Beat in the large egg and orange juice until everything is well combined together. Fold in the fresh cranberries and chopped pecans until blended.

Preheat oven to 350 degrees F. Lightly spray a loaf pan with non-stick baking spray. Pour bread batter into the loaf pan and then place it into a preheated oven. Bake for 35 to 45 minutes or until done. Remove and let bread cool in the loaf pan for 5 minutes before transferring it to a wire rack to finish cooling.