A Slice of Sunshine: My Cozy Cranberry Orange Pecan Bread

Hey there, friend! Come on in, the kettle’s just about to whistle. Can you smell that? It’s the scent of cozy afternoons and happy kitchens: warm cinnamon, sweet citrus, and the gentle hum of the oven working its magic. If you’re looking for a recipe that feels like a hug in loaf form, you’ve absolutely found it. This Cranberry Orange Pecan Bread is my go-to for turning a regular day into something a little more special.

I’m a firm believer that the best recipes aren’t just about taste—they’re about feeling. This bread is pure joy. The vibrant, tart pop of cranberries plays perfectly against the sunny sweetness of orange, while toasted pecans add a buttery crunch that just feels… right. It’s tender, warmly spiced, and just sweet enough to feel like a treat without being overwhelming. Whether you’re slicing a thick piece for a slow Saturday breakfast, wrapping a loaf for a neighbor who needs cheering up, or enjoying a sliver with your afternoon tea, this bread has a way of making moments feel intentional and warm.

And the best part? This is a quick bread, which means no yeast, no kneading, and no waiting around for hours. It’s all about simple ingredients coming together in one bowl (well, almost one bowl!) to create something truly unforgettable. So, tie on your favorite apron—the one that’s seen a few flour fights—and let’s bake up some happiness together.

The Holiday Heist & The Birth of a Tradition

This recipe always takes me right back to my grandma’s kitchen, specifically to a chilly December morning when I was about ten. My grandma was the queen of holiday baking, and her countertops would be covered in tins of cookies, frosted cakes, and always, always, a few loaves of her famous cranberry bread. One particular year, she had just pulled a gorgeous, crackly-topped loaf from the oven and set it on the wire rack to cool. The aroma was intoxicating—a cloud of orange and spice that filled the entire house.

She warned me, “Olivia, don’t you touch that bread! It needs to cool completely before we slice it.” But the temptation was too great. I devised a plan: I’d wait until she was on the phone with my aunt, and I’d sneak into the kitchen and just… break off a tiny corner. Just a taste. Well, my “tiny corner” turned into a rather significant chunk, and I tried to hide the evidence by carefully rotating the loaf. Of course, Grandma noticed immediately. Instead of being mad, she just laughed, shook her head, and said, “A bread that good is worth getting caught for.” She then sliced us both a warm piece, slathered it with butter, and we enjoyed our stolen treat together. From that day on, we always “accidentally” damaged the first loaf just enough to justify eating it warm. It became our silly, secret tradition.

Gathering Your Ingredients: A Little Chef’s Insight

Great baking starts with great ingredients. Here’s everything you’ll need. I’ve included some of my favorite tips and substitutions to make this recipe your own!

2 cups all-purpose flour: The sturdy backbone of our bread. For a slightly denser, nuttier flavor, you can swap in 1 cup of whole wheat flour for one of the all-purpose cups.
¾ cup granulated sugar: This gives us the perfect level of sweetness. If you prefer a deeper, more caramel-like flavor, light brown sugar works beautifully here.
1½ teaspoons baking powder & ½ teaspoon baking soda: Our dynamic leavening duo! The baking powder provides the main lift, while the baking soda reacts with the acidic orange juice to create a tender crumb.
½ teaspoon salt: Crucial for balancing the sweetness and making all the other flavors pop. Don’t skip it!
1 teaspoon ground cinnamon & ¼ teaspoon ground nutmeg (optional): This is the “cozy” in our cozy bread. The nutmeg is optional, but it adds a wonderful, warm depth. A pinch of cardamom is also a lovely addition.
1 tablespoon orange zest: This is where the magic lives! The zest is packed with fragrant oils that give an incredible burst of citrus flavor. Use a microplane to get the zest without the bitter white pith.
¾ cup orange juice: Freshly squeezed is fantastic, but from a carton works just fine in a pinch. It provides moisture and a tangy sweetness.
1⁄3 cup neutral oil (like canola or vegetable): Oil keeps this bread incredibly moist for days. Melted and cooled butter can be used for a richer flavor, but I love the reliable tenderness oil provides.
1 large egg: Binds everything together and adds structure. For a vegan version, a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins) works well.
1 cup fresh or frozen cranberries (halved if large): The star of the show! I love using fresh cranberries in the fall and winter, but frozen work perfectly—no need to thaw. Halving larger berries prevents them from sinking and ensures a bit of tartness in every bite.
¾ cup toasted pecans, chopped: Toasting the pecans is a non-negotiable step for me. It unlocks their rich, buttery flavor and adds an incredible crunch. If you’re not a pecan person, walnuts are a fantastic substitute.

Let’s Get Baking: Your Step-by-Step Guide

Ready? Let’s turn these beautiful ingredients into something spectacular. Follow these steps, and you’ll have a perfect loaf every single time.

Preheat and Prepare. First things first, preheat your oven to 350°F (175°C). This is so important for even baking! While it’s heating up, grease a 9×5-inch loaf pan well with butter or non-stick spray. For ultimate ease, I love lining the pan with a sheet of parchment paper that overhangs on the two long sides—it creates a sling that makes removing the baked bread an absolute breeze.
Combine the Dry Ingredients. In a large mixing bowl, whisk together the 2 cups of flour, ¾ cup sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Now, here’s a little chef’s hack: add the orange zest to the dry ingredients. Rubbing the zest into the sugar and flour with your fingertips helps to release even more of those incredible citrus oils, perfuming the entire mixture. Your kitchen will already start to smell amazing.
Whisk the Wet Ingredients. In a separate medium bowl, whisk together the ¾ cup orange juice, 1/3 cup oil, and the egg until they are completely smooth and emulsified. This ensures the moisture is evenly distributed throughout the batter.
The Big Merge (Don’t Overmix!). Pour the wet ingredients into the dry ingredients. Now, this is the most critical step: use a spatula to gently fold the two together. Stir just until the last streaks of flour disappear. A few lumps are totally fine! Overmixing is the enemy of a tender quick bread, as it develops the gluten in the flour and can lead to a tough, dense loaf. Remember, we’re folding, not beating.
Fold in the Goodies. Once the batter is just combined, gently fold in the cranberries and toasted pecans. I like to toss my berries in a tablespoon of flour first—this little trick helps prevent them from sinking to the bottom of the loaf during baking.
Into the Pan and Smooth the Top. Scrape the batter into your prepared loaf pan and use the spatula to smooth the top into an even layer. For a pretty, professional touch, I like to press a few extra cranberry halves and pecan pieces onto the top of the batter before baking.
Bake to Golden Perfection. Place the pan in the center of your preheated oven and bake for 50-60 minutes. Ovens can vary, so start checking at the 50-minute mark. The bread is done when it’s golden brown on top and a toothpick or cake tester inserted into the center comes out clean, maybe with a few moist crumbs attached, but no wet batter.
The Patience Test (The Hardest Part!). Once it’s out of the oven, let the bread cool in the pan on a wire rack for exactly 10 minutes. This allows the structure to set. Then, run a knife around the edges and carefully lift it out (using your parchment sling if you made one) to cool completely on the wire rack. I know, I know… waiting is torture. But slicing into a warm loaf can make it gummy. However, if you simply can’t wait (and I often can’t), just know that a slightly crumbly, warm slice with melting butter is a divine experience Grandma would fully endorse.

How to Serve This Beautiful Loaf

This bread is wonderfully versatile. For a simple, everyday treat, a slice all on its own is perfect. But to really elevate it, serve it slightly warmed. A quick 15-second zap in the microwave or a minute in the toaster oven brings all the flavors back to life. Slather it with a generous pat of good salted butter—watching it melt into the nooks and crannies is part of the joy. For a special brunch, a dollop of Greek yogurt or a drizzle of honey alongside a cup of strong coffee is pure bliss. It also makes for a stunning dessert à la mode with a scoop of vanilla bean ice cream.

Make It Your Own: Delicious Recipe Variations

Feel like playing? Here are a few of my favorite twists on this classic:

White Chocolate Bliss: Fold in ½ cup of white chocolate chips along with the cranberries. The sweetness of the chocolate is a dream paired with the tart cranberries.
Lemon Blueberry Swap: Replace the orange zest and juice with lemon, and swap the cranberries for fresh or frozen blueberries. A lemon glaze drizzled on top is heavenly.
Vegan & Dairy-Free: Use a flax egg and your favorite plant-based milk mixed with a tablespoon of vinegar instead of the orange juice (to maintain acidity for the baking soda).
Ginger Spice: Add 2 tablespoons of finely chopped crystallized ginger for a warm, spicy kick that’s perfect for the holidays.
Gluten-Free Version: Use a 1:1 gluten-free all-purpose flour blend with xanthan gum already included. The results are fantastic!

Chef’s Notes: From My Kitchen to Yours

This recipe has been a constant in my life for years, and it’s evolved in little ways. I used to be afraid of the tartness of cranberries, so I’d use a full cup of sugar. Over time, I’ve come to love that bright, puckery contrast, so I’ve dialed the sugar back. That’s the beauty of cooking—you make it suit your own palate. One of my favorite kitchen fails involved this bread: I once, in a pre-coffee haze, accidentally used chili powder instead of cinnamon. Let me tell you, that was a… surprising… bite! My husband, ever the trooper, said it had “potential,” but we both agreed it was best to stick to the classic spices. The loaf now lives on in infamy as my “Spicy Surprise” batch. The moral of the story? Always double-check your spice jars! But also, don’t be afraid of happy accidents in the kitchen. They make for the best stories.

Your Questions, Answered: FAQs & Troubleshooting

Q: My bread is browning too quickly on top, but the center isn’t done. What should I do?
A: This is a common oven quirk! Simply tent a loose piece of aluminum foil over the top of the loaf pan for the last 15-20 minutes of baking. This will shield the top from direct heat and allow the center to cook through without burning the crust.

Q: Can I use dried cranberries instead of fresh?
A: You can, but the result will be different. Dried cranberries (like Craisins) are much sweeter and chewier. If you use them, I recommend reducing the sugar in the recipe by 2 tablespoons and plumping the dried cranberries in hot orange juice for 10 minutes before adding them to the batter. This will prevent them from drying out the bread.

Q: Why is my bread dense and gummy in the middle?
A: The most likely culprit is overmixing the batter. Remember, mix just until combined! The second possibility is that the bread needed a few more minutes in the oven. Ovens can run cool, so trust the toothpick test more than the timer. A third reason could be slicing it while it’s still piping hot, which steam the interior.

Q: How should I store this bread, and can I freeze it?
A> Once completely cool, store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, it freezes beautifully! Wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw at room temperature.

Cranberry Orange Pecan Bread

Author: OliviaBennett

Print Recipe

Description

Cozy afternoons, warm kitchens, and the gentle hum of the oven—this Cranberry Orange Pecan Bread is like a hug in loaf form. Tart cranberries, bright orange, and toasted pecans come together in a tender, lightly spiced quick bread that’s perfect for breakfast, brunch, or an afternoon treat. No yeast, no kneading, just simple ingredients creating something magical.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (or swap 1 cup for whole wheat for nuttier flavor)
¾ cup granulated sugar (or light brown sugar)
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg (optional)
1 tbsp orange zest

Wet Ingredients

¾ cup orange juice (fresh or store-bought)
⅓ cup neutral oil (canola, vegetable, or melted butter)
1 large egg (or 1 flax egg for vegan version)

Add-ins

1 cup fresh or frozen cranberries (halved if large)
¾ cup toasted pecans, chopped

Instructions

Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper overhang.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and orange zest.
Combine Wet Ingredients: In a medium bowl, whisk orange juice, oil, and egg until smooth.
Fold Wet into Dry: Gently fold wet ingredients into dry with a spatula until just combined. A few lumps are fine—do not overmix.
Add Cranberries & Pecans: Toss cranberries in a tablespoon of flour, then fold in with toasted pecans.
Transfer to Pan: Pour batter into prepared loaf pan and smooth the top. Press a few cranberries and pecans on top for visual appeal.
Bake: Bake 50–60 minutes, until golden and a toothpick inserted comes out clean or with a few moist crumbs. Tent with foil if browning too fast.
Cool: Let bread cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Prevent Sinking: Toss cranberries in a little flour before folding.
Check Doneness: Toothpick should come out mostly clean; slight crumbs are fine.
Storage: Wrap cooled bread tightly; keep at room temp 3 days or freeze up to 3 months.
Serving Suggestion: Warm slices, slathered with butter, honey, or a dollop of yogurt, are pure bliss.

Nutrition

Calories: 240 cal Per Slice
Sugar: 16 g
Fat: 10 g
Carbohydrates: 34 g
Protein: 4 g

Nutritional Information*

*This is an approximate estimate calculated using an online tool and will vary based on specific ingredients used.

Final Thoughts: A Loaf Full of Love

And there you have it—the recipe for my favorite slice of sunshine. This Cranberry Orange Pecan Bread is more than just a list of ingredients; it’s a story waiting to be continued in your kitchen. It’s the promise of a cozy morning, the joy of sharing, and the simple, profound comfort of a warm slice of something made by hand.

I hope this bread becomes a tradition for you, just like it is for me. May it be there for your quiet reflections, your joyful gatherings, and maybe even a little harmless “holiday heist” of your own. The best recipes are the ones that create memories, and I have a feeling this one is ready to make some beautiful ones with you.