Quick Cranberry Pecan Bread
An easy bread that is loaded with flavor, Quick Cranberry Pecan Bread is made with fresh cranberries and perfect for fall snacking.
Ingredients
- 2 eggs
- 1 cup sugar
- ¼ cup melted butter
- 1 cup whole milk
- 2 1/2 cups all-purpose flour spooned and leveld, not scooped
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1¼ cups cranberries coarsely chopped
- ¾ cup pecans or walnuts, coarsely chopped
Instructions
- Preheat the oven to 350 degrees. Spray a 9 x 5 pan with non-stick spray.
- In a mixing bowl, beat the eggs and sugar until well blended. Stir in the melted butter and the milk.
- Combine the flour with the soda, baking powder, and salt.
- Mix the dry and liquid ingredients until just moistened, and then fold in the cranberries and nuts. Do not overwork the dough.
- Spread the dough into the prepared loaf pan.
- Bake for 55 to 60 minutes, testing for doneness with a toothpick. The top will be golden and cracked.
- Cool for a few minutes before removing from the pan. Store sealed in the refrigerator unless finishing within a couple days.
Nutrition
Calories: 263kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 40mgSodium: 176mgPotassium: 104mgFiber: 2gSugar: 18gVitamin A: 200IUVitamin C: 2mgCalcium: 59mgIron: 2mg
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