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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.