Go Back

Cranberry Pecan Bread

Print Recipe Pin Recipe
Servings: 3 small loaves
Calories: 679
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F. Grease three small loaf pans.
  2. Sift the flour, sugar, baking powder and salt into a medium size bowl.
  3. 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. 
  4. Fold in the chopped pecans, cranberries, and orange rind. 
  5. 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.
  6. 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. 
  7. 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. 

Notes

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.