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Cranberry Pecan Quick Bread
Buttery pecan bread loaded with fresh cranberries for a sweet and tart bread that's great for breakfast or as a snack.
5
from 1 vote
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Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Author:
Hezzi-D
Ingredients
1 ⅓
c.
flour
1 ½
teaspoons
baking powder
1
teaspoon
salt
1/2
c.
olive oil
1/2
c.
butter
softened
½
c.
sugar
¼
c.
brown sugar
2
eggs
1
teaspoon
vanilla
¾
c.
fresh cranberries
½
c.
pecans
chopped
Instructions
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.
Notes
A Hezzi-D original recipe