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- In a medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Do not overmix — it can make the loaf dense instead of tender.
6. Fold in the Cranberries and Pecans
- Using a spatula, gently fold in the cranberries and pecans (if using).
- Stir just enough to evenly distribute them without breaking up the fruit.
7. Bake the Loaf
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- If the top begins to brown too quickly, loosely cover it with foil for the last 15 minutes of baking.
8. Cool and Serve
- Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack.
- Slice once cooled and enjoy plain, glazed, or with a spread of butter.
Variations and Serving Ideas
- Simple Glaze: Whisk together powdered sugar, milk, and a splash of vanilla or lemon juice, then drizzle over the cooled loaf.
- Cream Cheese Frosting: For a decadent finish, top the loaf with cream cheese frosting and garnish with extra cranberries.
- Nut-Free Version: Skip the pecans for a simple loaf that still delivers flavor and texture.
- Fruit Swaps: Use raspberries, blueberries, or chopped cherries instead of cranberries for a seasonal twist.
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