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Cranberry-Orange Pecan Bread

With or without pecans, and even if you skip the bitters, this is a winning quick bread. Buttermilk makes it moist, but if you don't have buttermilk, add a tablespoon of vinegar or yogurt to milk and let it stand a few minutes until slightly thickened.
Note: I've tested making this bread by creaming the butter sugar and egg, then alternating the dry ingredients with the wet, and gently folding in the cranberries and pecans. I slightly prefer the finer crumb texture.
Prep Time15 minutes
Cook Time1 hour

Equipment

  • 1 9x5-inch baking pan

Ingredients

  • 1-1/4 cup (120 grams) fresh or frozen cranberries
  • 2 cups (240 grams) unbleached all-purpose flour If measuring in cups, lightly spoon flour into the cup and level with a knife edge.
  • 1 cup (200 grams) granulated sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 3/4 cup (75 grams) toasted pecans, coarsely chopped or walnuts
  • 1 egg (large)
  • 2/3 cup (170 grams) buttermilk
  • 6 Tbsp. (85 grams) butter, melted
  • 2 Tbsp. grated orange zest from about 1 large orange
  • 1/3 cup orange juice from about 1 large orange
  • 2 tsp. Angostura Orange Bitters Orange Bitters
  • 1/2 tsp. vanilla extract

Orange-Laced Frosting - for topping two loaves

  • 1-1/2 cups (170 grams) powdered sugar
  • 4 Tbsp. (65 grams) butter, softened
  • 2 tsp. orange zest optional
  • 1 Tbsp. orange juice use blood orange for pretty pink frosting

Instructions

  • Preheat oven to 350ºF.  Lightly grease a 9 x 5-inch loaf pan or line with parchment paper per photo above. Or use two 4x8-inch loaf pans which make a nice gift-giving size.
  • If using frozen cranberries, spread berries out on a cutting board and let rest for 10 minutes or so. Then cut large cranberries in half.
  • Combine flour with remaining dry ingredients in a large bowl, blending thoroughly with a whisk. Stir in cranberries.
  • Whisk the wet ingredients in a smaller bowl. Add to dry ingredients and stir gently until fully moistened; do not over mix. Spoon batter into pan and smooth out top. Bake 9x5 pan 50-55 minutes, 8x4 pans 40-45 minutes or until toothpick inserted in center comes out clean. Let rest in pan 10 minutes then turn out onto wire rack to cool completely before slicing, at least 1 hour.

Frosting

  • In a medium microwave-safe bowl, stir together all ingredients until smooth. If needed, warm up in microwave to soften (medium power for 10+ seconds). If frosting is too thick, stir in more orange juice, a teaspoon at a time, until desired consistency. Drizzle or spread frosting over nut bread. Frosting will firm up a bit on the bread.