My Favorite Holiday BreadSunday, December 5th, 2021
For many years – at least 30 – I have made a variety of breads to give at the holidays. Cranberry nut bread, pumpkin bread, pumpkin chocolate chip bread, spice bread, lemon bread.
Hands down, I think this is the favorite bread I make. I have friends asking when the bread will be ready as they don’t want to miss out. And, once they receive their loaves, the bread disappears quickly.
What I think sets this bread apart is it is not too sweet. You get to taste the cranberry, the orange, and the nuts.
It’s also adaptable to your tastes. You can switch up the type of nuts or leave them out altogether. If you don’t like orange zest, you can leave it out. You can add extra spice if you want.
I often start my baking around Thanksgiving. That way I have something to serve unexpected company or a nice bread to enjoy on a lazy afternoon with a cup of tea.
When it comes to packaging the bread, I wrap it tightly in plastic wrap once it is cooled. If I’m going to freeze it, I usually put three of the loaves in one large freezer bag, mark, and date the bag.
When it’s time for gift-giving, I will take the wrapped bread and tie it with a wide ribbon and bow. Often I will add a handmade ornament or handmade gift tag. Something extra to make the holiday even more special.
Cranberry Pecan Bread
- 2 cups gluten free flour I use King Arthur Measure for Measure
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 3 tbsp unsalted butter If your butter is salted, decrease salt to 1/4 tsp.
- 2 large eggs
- 3/4 cup freshly squeezed orange juice
- 1 1/2 cups cranberries
- 1/2 cup chopped pecans
- 1 tbsp orange zest
- Preheat your oven to 350°F. Grease three small loaf pans.
- Sift the flour, sugar, baking powder and salt into a medium size bowl.
- Push flour mixture to the sides to create a well in the middle of the mixture. Add the orange juice, melted butter, and eggs. Mix well with a spoon or spatula. Do not overmix.
- Fold in the chopped pecans, cranberries, and orange rind.
- Spoon batter into the prepared pans and place on middle rack in the oven. Bake for 30-35 minutes or until a knife inserted in the center comes out clean.
- Remove the bread from the oven and let it cool in the pans for about 10 minutes. Remove them from the pans and then continue cooling on a rack.
- Enjoy. If you aren't enjoying the bread once cool, wrap, and keep on the counter for up to 2 days. It's great the next day. Or freeze.
What is your favorite holiday bread to enjoy?
And, be sure to check out the other posts from creative bloggers to prep for the holidays!
|Day 1||November 30||Linda at One Quilting Circle|
|Day 2||December 1||Celine at Perkins Dry Goods|
|Day 3||December 2||Susan at The Quilt Branch|
|Day 4||December 3||Melissa at Big Bee Applique|
|Day 5||December 4||Celine at Perkins Dry Goods|
|Day 6||December 5||Morna at Creative Arts Professionals|
|Day 7||December 6||Debbie at Wendt Quilting|
|Day 8||December 7||Linda at One Quilting Circle|
|Day 9||December 8||Debbie at Wendt Quilting|
|Day 10||December 9||Linda at One Quilting Circle|