Orange, Cranberry, Pecan Bread

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Orange Cranberry Pecan Bread- An Affair from the Heart

I love baking bread.  I haven’t really gotten into the real art of baking bread with yeast *yet* other than the Cherry Limeade Sweet Rolls I made last summer.  I was terrified to try it, but they turned out sensational.  I can’t wait to try another one. *someday*

Orange Cranberry Pecan Bread- An Affair from the Heart

Until then, though, I will stick with what I know.  I love baking sweet breads.  I have quite the list of banana breads on my blog.  Something about bananas and bread.  I love it, my kids love it and the hubby is crazy about anything banana.  Gotta keep the hubby happy, right?

Orange Cranberry Pecan Bread- An Affair from the Heart

I actually made this bread a couple of months ago, and I am finally getting around to blogging it.  My Aunt Carol had surgery on her back, and when she got home, I wanted to bring her dinner.  Well, it’s just her and my Uncle Clyde, and so I didn’t want to make some giant dessert, but we needed something sweet.  I found a recipe for cranberry nut bread in an old church cookbook, and decided to switch it up a bit.  Aren’t the oranges gorgeous?  They are those Cara-Cara Oranges.  I love the color! Holy Moly are they juicy and good, too!

Orange Cranberry Pecan Bread- An Affair from the Heart

So, if you’re looking for a subtly sweet treat, I hope you will give this a try.  It was wonderful for breakfast.

Overhead of a slice of bread on a white plate with text "Orange Cranberry Pecan Bread"
5 from 2 votes
Print Recipe

Orange, Cranberry, Pecan Bread

Subtly sweet, Cranberry, Orange, Pecan Bread is delicious and so enjoyable.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Cuisine: American
Keyword: Cranberry, orange, Pecan Bread
Servings: 1 loaf
Calories: 4341kcal
Author: Michaela Kenkel


  • 2 cups flour
  • 1 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup Crisco I used the butter kind
  • 1 cup Craisins
  • 1/2 cup pecan pieces
  • 2 Tablespoons orange zest
  • 3/4 cup fresh orange juice
  • 1 egg slightly beaten


  • Preheat oven to 350 degrees. Spray loaf pan with non-stick cooking spray.
  • Combine dry ingredients. Using a pastry blender or two knives, cut the shortening into the dry ingredients, until it resembles cornmeal.
  • Combine Orange juice, zest and egg. Stir into flour mixture, until dry ingredients are moistened.
  • Fold in nuts and Craisins.
  • Pour into loaf pan and bake for 55-60 minutes or until toothpick inserted in the center comes out clean.


Serving: 1g | Calories: 4341kcal | Carbohydrates: 558g | Protein: 41g | Fat: 231g | Saturated Fat: 122g | Polyunsaturated Fat: 92g | Trans Fat: 7g | Cholesterol: 674mg | Sodium: 5025mg | Fiber: 23g | Sugar: 334g

Here are a couple more of my favorite sweet breads to peek at, if you’re hungry for more.

The Very Last Banana Bread Recipe You will Ever Need:

The Very BEST Banana Bread

Pumpkin Bread with Spice Glaze

Pumpkin Bread with Spice Glaze

{put the} Lime in the Coconut Bread

lime coconut bread

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  1. Made this in three little loaves! Yum. I didn’t have enough orange juice, so I took some cherry juice and made up the difference. Gave it a real good taste. Next time I’ll plan better and have orange juice!!

    1. I think the cherry juice sounds like a wonderful additive! Sounds great! I will have to try that next time!

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