TwitterPinterestInstagramMembers login

My Favorite Holiday Bread

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

Servings 3 small loaves
Calories 679 kcal


  • 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. 


Nutrition per loaf. I usually get 6 slices per loaf and consider 2 a serving.
Calories: 679
Fat: 24.2 g
Carbohydrates: 108.2
Protein: 8.8 g
Additional notes
I use a set that is four pans that are attached that I got as a gift. This is a similar set. I’ve used the metal ones that are disposable. Here are some silicone pans that I might try at some point. I like the ease of stacking to store and the fact they are dishwasher safe.

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 1November 30Linda at One Quilting Circle
Day 2December 1Celine at Perkins Dry Goods
Day 3December 2Susan at The Quilt Branch
Day 4December 3Melissa at Big Bee Applique
Day 5December 4Celine at Perkins Dry Goods
Day 6December 5Morna at Creative Arts Professionals
Day 7December 6Debbie at Wendt Quilting
Day 8December 7Linda at One Quilting Circle
Day 9December 8Debbie at Wendt Quilting
Day 10December 9Linda at One Quilting Circle
Pin It!

Leave a Reply

Entries (RSS) and Comments (RSS).