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Whole Wheat Cranberry Pecan Loaf

This Whole Wheat Cranberry Pecan Loaf is a comforting blend of sweet orange, tart cranberries, and warm spices. Perfect for family mornings or afternoon tea breaks.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snacks
Cuisine: American
Calories: 239
Ingredients Method Notes

Ingredients
  

For the loaf
  • 1/4 cup butter
  • 3/4 cup brown sugar Light brown sugar for sweetness.
  • 1 egg
  • 3/4 cup pulpy orange juice
  • 1 zest of 1 orange For added citrus flavor.
  • 2 cups whole wheat pastry flour Best choice for texture.
  • 1 1/2 teaspoons baking powder Leavening agent.
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon For spiciness.
  • 1/2 teaspoon grated nutmeg
  • 3 cups fresh cranberries, chopped Tart pop of flavor.
  • 1 cup pecans, chopped and lightly toasted Optional for added crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F and lightly grease your loaf pan, mini loaf pans, or muffin tins.
  2. In a large bowl, cream the butter and brown sugar until smooth and fluffy.
  3. Beat in the egg, orange zest, and pulpy orange juice.
  4. In a medium bowl, whisk together the whole wheat pastry flour, baking powder, sea salt, baking soda, cinnamon, and nutmeg.
  5. Gently stir the dry mixture into the wet batter until just combined.
  6. Fold in the chopped cranberries and pecans, if using.
Baking
  1. Divide the batter evenly among your pans and smooth the tops.
  2. Bake at 350°F for 20 to 25 minutes for mini loaves or muffins, or 55 to 60 minutes for a regular loaf.
  3. Check the center with a toothpick; it should come out clean.
  4. Cool the loaf in the pan for 10 minutes, then transfer to a rack to cool completely.

Notes

This loaf can be enjoyed with butter, cream cheese, or honey. Great for potlucks and gifts. It stores well and can be frozen for up to three months.