While I use olive oil every day in my cooking I don't get to use it quite as often in my baking. So when I picked up a bag of cranberries at the store my first thought was cranberry pecan bread. I was going to make it with butter then started wondering if I could use both butter and olive oil.
I chose to make a quick bread with cranberries and pecans because I thought the butter would add a great flavor along with the sour cranberries and the crunch of the pecans. Then the olive oil would keep the loaves from drying out.
- baking powder
- olive oil
- brown sugar
- fresh cranberries
Do I have to use both the olive oil and the butter?
No you do not have to although I think each adds something to the bread. If you only have butter or olive oil you can use 1 cup of either instead of half a cup of both.
I can't find fresh cranberries. What else can I use?
Ideally fresh is the best. However, if you can't find them you can use frozen cranberries that you'd defrosted ahead of time. While using dried cranberries will give you some of the flavor the moisture content will be off and it won't be as tart so I would steer clear from them.
Can I make this is a regular sized loaf pan?
Yes! Follow the directions as they are written and pour into an 8 ½ x 4 ½ loaf pan. Instead of baking for 25-35 minutes you'll need to bake it for 50-60 minutes. Make sure you put a toothpick in the center to check for doneness.
I want to gift these for the holidays. How should I package them?
Depending on when you are gifting them there are two different ways to package them. If you are gifting within 3 days of making the bread simply put it in pretty cellophane or a cellophane bag and tie ribbon around it. If you are gifting it 4-6 days after making it I recommend putting them in a tin or air tight container to preserve the freshness.
These loaves made an awesome breakfast on the go whenever I was running late to work but they were also delicious at home as a snack. Honey butter, orange jam, or pecan butter are three tasty toppings to put on your quick bread.
More Cranberry Recipes:
- Sourdough Pumpkin Cranberry Muffins
- Christmas Cranberry Cocktail
- Chocolate Cranberry Blondies
- Christmas Cranberry Bread
- Chai Cranberry Cupcakes
- 1 ⅓ c. flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ c. olive oil
- ½ c. butter, softened
- ½ c. sugar
- ¼ c. brown sugar
- 2 eggs
- 1 teaspoon vanilla
- ¾ c. fresh cranberries
- ½ c. pecans, chopped
- Preheat the oven to 350 degrees. Spray 3 or 4 mini loaf pans with cooking spray and set aside.
- In a medium bowl combine the flour,
baking powder, and salt. Mix and set aside.
- In a large bowl combine the olive oil, butter, sugar, and brown sugar. Mix well.
- Add in the eggs and stir until combined. Stir in the vanilla.
- Add the flour mixture to the olive oil mixture and stir until just blended.
- Gently fold in the cranberries and pecans.
- Divide the batter evenly between 3 or 4 mini loaf pans. (I used 3 with larger paper loaf pans but 7 in my mini loaf pan.
- Bake for 25-35 minutes or until a toothpick inserted into the middle comes out clean.
- Remove from oven and cool on a wire rack. Slice and enjoy.
A Hezzi-D original recipe
Welcome to Cranberry Week!
This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!
#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise
- Slow Cooker Cranberry Apple Crisp from Cheese Curd In Paradise
- Cranberry Pecan Quick Bread from Hezzi-D’s Books and Cooks
- Roasted Cranberry Potatoesfrom Magical Ingredients
- Cranberry White Wine Spritzer from Our Good Life
- Oatmeal Cranberry Bars from The Fresh Cooky
- Orange Cranberry Bread from Devour Dinner
- Pear-Cranberry Sauce from The Spiffy Cookie
- Cranberry Pecan Cake Balls from The Freshman Cook
- Cranberry Moscow Mule from Art of Natural Living
- Orange Cranberry Muffins from Life Love and Good Food
- Cranberry Almond Granola from Family Around the Table
- Easy Classic Cranberry Sauce from Kate's Recipe Box