This delightful holiday bread is studded with tart fresh cranberries and bright citrus. The crumb stays tender, and the flavors deepen overnight—making it a wonderful make-ahead treat for a cozy breakfast or a sweet addition to a dessert table.
Ingredients:
- 2 cups all‑purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon grated orange zest
- 1 ½ cups whole fresh cranberries
- ½ cup toasted pecan pieces, roughly chopped
- ¼ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ¾ cup orange juice
- 1 teaspoon vanilla extract (optional, but lovely)
Instructions:
- Position a rack in the center of your oven and heat to 350°F (175°C). Lightly coat a 9×5-inch loaf pan with butter, then dust with flour, tapping out any excess.
- In a roomy mixing bowl, whisk together flour, baking powder, baking soda, and salt. Fold in orange zest, cranberries, and pecans until evenly coated. Set aside.
- In a separate bowl, beat butter and sugar until pale and creamy, about 2 minutes. Add the egg (and vanilla, if using), beating until smooth. Stir in the orange juice.
- Gently blend the dry mixture into the wet just until moistened and no flour pockets remain—avoid over-mixing to keep the crumb soft. Spoon the batter into your prepared pan, smoothing the top.
- Bake until the loaf springs back when touched and a skewer comes out clean, about 60 minutes. Allow the bread to rest 10 minutes before releasing onto a cooling rack.
- Cool completely. Wrap snugly in plastic wrap and let it sit overnight at room temperature for peak flavor and slice cleanly the next morning.