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*
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?
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!
So, if you’re looking for a subtly sweet treat, I hope you will give this a try. It was wonderful for breakfast.
Orange, Cranberry, Pecan Bread
Subtly sweet, Cranberry, Orange, Pecan Bread is delicious and so enjoyable.
Ingredients
- 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
Instructions
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.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 4341Total Fat: 231gSaturated Fat: 122gTrans Fat: 7gUnsaturated Fat: 92gCholesterol: 674mgSodium: 5025mgCarbohydrates: 558gFiber: 23gSugar: 334gProtein: 41g
Nutrition isn't always accurate.
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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:
Pumpkin Bread with Spice Glaze
{put the} Lime in the Coconut Bread
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Aunt Bee says
I love orange, cranberry and pecan. This looks marvelous! Wonderful recipe! <3
Donna Howard says
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!!
Michaela Kenkel says
I think the cherry juice sounds like a wonderful additive! Sounds great! I will have to try that next time!