Cranberry Pecan Orange Bread

I know the world is overflowing with recipes for cranberry orange flavored this or that, but they exist for a reason. The combination is incredibly delicious, and just screams fall! I fell in love with the tartness of fresh cranberries in baked goods last year, and I definitely prefer fresh over dried. Isn't that always the case?

This bread is more dense then your usual quick bread, and the crust has a lovely crunch, sort of like a pound cake. With Thanksgiving coming up, I think this bread is worthy of gracing your table. It would make for a great Thanksgiving breakfast/snack, or you could even have it with dinner. Why not? Go big or go home!

Cranberry Pecan Orange Bread

Ingredients

2 cups all purpose flour

2 cups fresh cranberries

zest of one orange

1/2 cup roughly chopped pecans

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 stick of butter, melted

3/4 cup granulated sugar

1 egg

Directions

Preheat oven to 350F.

Mix together the flour, baking powder, baking soda, salt, orange zest, pecans, and cranberries in a large bowl.

In a smaller bowl, whisk together the melted butter, sugar, and egg. Pour wet ingredients in with the dry ingredients and mix to combine. The dough will be on the dry side and almost resemble sugar cookie dough.

Press the dough into a greased loaf pan and bake for about an hour to an hour and fifteen minutes. The top of the loaf will be a rich golden brown. Let cool before slicing.

Recipe Source: adapted from Eat Live Run