Cranberry and pecan loaf recipe

Cranberry and Pecan Loaf recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Cranberry and Pecan Loaf recipe is a delightful treat that combines the tartness of cranberries with the nuttiness of pecans. Perfect for breakfast or as an afternoon snack, this loaf is moist, flavorful, and easy to make. The combination of cranberries and pecans adds a burst of flavor and texture to every bite. With just a few simple ingredients, you can create a delicious homemade loaf that will impress your family and friends.

Keywords: cranberry, pecan, loaf, recipe, homemade

Cranberry and pecan loaf recipe details

Cranberry and pecan loaf recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

200 g	plain flour
125 g	caster sugar
40 g	milk powder (5¼ tbsp)
2 sachet	yeast, use fast rise or bread machine yeast in preference
½ tsp	baking soda
½ tsp	salt
125 ml	water
75 g	unsalted butter
2 large	eggs
1 tsp	vanilla extract (or 1/3 – 1/2 tsp powdered vanilla)
100 g	cranberries, fresh or frozen, chopped
60 g	pecans, lightly toasted, chopped
	honey, to glaze, optional

Instructions

Makes one 2 lb, 900 g loaf, 12-16 slices.

In a bowl, mix about 40-50 g of the flour, sugar, milk, yeast, soda and salt and mix until even. Set aside.

Place the butter and water into a small saucepan on a low-medium heat and heat until the butter melts and the mixture is very warm, about 50-55ºC, 120-130ºF. Remove from heat, and allow to cool if too hot. Add slowly to the dry mixture while mixing. A food mixer at medium speed will make this rather easier. Beat for about 2 minutes if using a mixer, or at least 5 if mixing by hand.

Add the eggs, vanilla and another 50 g of flour and beat at high speed for another 2 minutes. If mixing by hand, beat for about 10 minutes as fast as possible.

Add the cranberries and nuts and the remaining flour and beat slowly to a stiff but moist batter. If too dry, add water at about ½ tablespoon at a time until no dry flour remains.

Cover the bowl tightly with cling film and refrigerate for 24-30 hours.

Remove the dough from refrigerator and discard the cling film. Turn out onto a lightly floured surface and lightly pat out to a disc slightly wider than the loaf tin. Roll into a spiral and place in the tin, tucking the ends underneath. Cover and allow to rise in a warm place for at least an hour until doubled in size.

After about 30-40 minutes, preheat the oven to Gas Mark 5, 190ºC, 375ºF and bake for 30-35 minutes or until risen and golden brown on top. Cool in tin for about 10-15 minutes and then remove from tin to continue to cool completely on a wire rack.

If you wish, you may glaze the top of the loaf, whilst still quite warm, with 1 tablespoon honey mixed with about ½ tablespoon of water, warmed together in a small saucepan.

Slice when completely cold and serve as a snack or a tea bread.

Variation:
Substitute blueberries or sweet red seedless grapes for the cranberries for a very different flavour combination.

Preparation time:
ca. 25 min
Resting time:
ca. 1 day 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a